Name: Smashed cannellini bean crostini
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 tbsp olive oil, plus extra for drizzling (optional) -; 12 sage leaves (optional) -; 1 onion, finely chopped -; 1 garlic clove, finely chopped -; 1⁄2 tsp cracked black pepper -; 400g can cannellini beans, drained and rinsed -; 1⁄2 lemon, juiced -; 12 crostini or breadsticks, to serve (see tip, below) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smashed cannellini bean crostini

1. 4 tbsp olive oil, plus extra for drizzling (optional) -

2. 12 sage leaves (optional) -

3. 1 onion, finely chopped -

4. 1 garlic clove, finely chopped -

5. 1⁄2 tsp cracked black pepper -

6. 400g can cannellini beans, drained and rinsed -

7. 1⁄2 lemon, juiced -

8. 12 crostini or breadsticks, to serve (see tip, below) -

How to cook deliciously - Smashed cannellini bean crostini

1. Stage

Heat half the oil in a shallow saucepan over a low-medium heat and scatter in the sage leaves, if using. Fry for 2 mins until crisp, lift onto a plate using a slotted spoon. Tip the onion into the pan and cook for 3 mins until soft, then add the garlic and cook for 1 min more. Sprinkle in the pepper and toast for 1 min, then stir in the beans. Turn off the heat. Stir in the lemon juice.

2. Stage

Season the mixture with salt, then tip into a food processor or mini chopper with the remaining oil. Blitz everything together to your desired consistency – it can be a smooth or a rough paste. Will keep covered in the fridge for two days. Bring to room temperature 1 hour before serving.

3. Stage

Serve the dip as is with crostini or breadsticks, or drizzle with a little extra olive oil and top with the crispy sage leaves, if using.