Herby whipped butter bean toasts with crispy rosemary and pickled chillies
This easy recipe turns simple ingredients – herbs, tinned beans and bread – into a quick and colourful lunch. The crisp Hovis White Sourdough, sharp and spicy pickled chillies, and creamy whipped butter beans all come together into something that's far more than the sum of its parts.
Ingredients
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Imperial
- 100ml of white wine vinegar
- 1 tsp caster sugar
- 2 red chillies, thinly sliced
- 240g of tinned butter beans, from a 400g tin, drained and rinsed
- 1 garlic clove, finely chopped
- 1 tbsp of lemon juice
- 3 tbsp of extra virgin olive oil, plus extra to drizzle
- 1 tbsp of chopped parsley
- 1 tbsp of chopped dill
- 1 tbsp of chopped chives
- 4 sprigs of fresh rosemary, needles picked
- 4 slices of Hovis White Sourdough
- vegetable oil, for frying
- flaky sea salt
Method
Combine the vinegar and sugar in a small pan. Bring to a simmer, then pour over the sliced chillies. Leave to cool and pickle while you prepare everything else
- 100ml of white wine vinegar
- 1 tsp caster sugar
- 2 red chillies, thinly sliced
Blitz together the butter beans, garlic, lemon juice, olive oil and soft herbs in a food processor until smooth and creamy, adding a little water if needed. Season generously with salt and pepper
- 240g of tinned butter beans, from a 400g tin, drained and rinsed
- 1 garlic clove, finely chopped
- 1 tbsp of lemon juice
- 3 tbsp of extra virgin olive oil, plus extra to drizzle
- 1 tbsp of chopped parsley
- 1 tbsp of chopped dill
- 1 tbsp of chopped chives
Heat a shallow layer of oil in a small pan. Fry the rosemary needles for a few seconds until crisp and fragrant, then remove and drain on paper towels
- vegetable oil, for frying
- 4 sprigs of fresh rosemary, needles picked
Toast the sourdough slices until golden. Spread generously (or use a piping bag if you're feeling fancy!) with the herby butter bean mixture, then top with pickled chilli and crispy rosemary
- 4 slices of Hovis White Sourdough
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