Bean Toast

This makes for a quick and healthy breakfast. The idea is from a Lentil Toast recipe in one of my collection of cookbooks. That recipe used puy lentils. I did not have those on hand, also I wanted to make it a quicker version, hence replaced it with a can of cannelini beans.

Here's how I made these bean toasts:

1 can cannelini (white) beans or any other per your taste - drained & rinsed

1 tsp oil

1 clove garlic - minced

1/4 cup finely chopped onions

1/2 tomato - finely chopped

handful of frozen chopped spinach

salt & pepper to taste

Bread slices - I use multi-grain bread

Heat the oil. Saute the onions for 5 mins until lightly brown. Add the garlic, tomato, frozen spinach, beans, salt & pepper. Saute another 5 - 10 mins. Use this mix on toasted bread as I did above to make an open faced toast. Or fill between 2 slices of bread and toast in a sandwich toaster. The mix is also dry enough to use as a filling in parathas.

This Bean Toast is off to the MLLA-18 event at Cooking 4 All Seasons.

This event was started by Susan The Well-Seasoned Cook.