Читать книгу Entertaining at Home - Rachel Allen - Страница 31
ОглавлениеThis is the best ever beans on toast that you can imagine. But there’s no tomato sauce here, just lots of delicious sweet pungent garlic, fresh lemon juice and lashings of chopped parsley. Serve on your favourite kind of toast.
SERVES 6 VEGETARIAN
400g (14oz) dried haricot or cannellini beans
1 bay leaf
8 large cloves of garlic, peeled
6 slices of bread
Butter, for spreading
6 tbsp chopped parsley
2 tbsp lemon juice
4 tbsp olive oil, plus extra for drizzling
Salt and ground black pepper
Lemon wedges, to serve
1 Soak the beans overnight in enough cold water to cover by several centimetres. Drain the beans and place in a large saucepan filled with fresh cold water. Add the bay leaf and garlic and bring to the boil. Reduce the heat, cover with a lid and simmer for 1–2 hours or until very soft, skimming off any foam that rises to the surface.
2 Just as the beans have finished cooking, toast the bread, spread with butter and place on individual plates.
3 Meanwhile, drain most of the liquid from the beans, leaving a few tablespoons with the beans in the pan. Take out one-third of the beans and the garlic and mash together to form a rough paste.
4 Discard the bay leaf and stir the paste into the cooked beans, along with the parsley, lemon juice and olive oil. Season with salt and pepper and serve on the slices of hot buttered toast with some extra oil drizzled over and lemon wedges.
RACHEL’S TIP
If you are being spontaneous and want to make this immediately, instead of the dried beans you could use 3 × 400g tins of cooked haricot or cannellini beans. Drain and rinse the beans, then place in the saucepan with the bay leaf and garlic, peeled and crushed, and simmer on a low-medium heat for about 5–10 minutes (or until the beans are soft enough to mash), then proceed as above.
