A tin of beans, a stale loaf and a bottle of good oil. Tuscan peasants worked this out centuries ago and nobody has improved on it since. The Italian Chilli Oil goes on at the end and sinks straight into the bread, which is the entire point of a drizzle oil.
20 mins. Serves 2.
Ingredients
- 400g tin Cannellini beans, drained
- 2 tbsp Plateit Italian Chilli Oil
- 4 Sourdough, thick slices
- 1 Garlic clove, halved
- 1 Rosemary sprig
- 80ml Water or bean liquid
- Lemon, half
- Salt and pepper, to taste
Method
- Warm the beans in a small pan with the rosemary, the water and a good pinch of salt. Ten minutes, low heat, no boiling.
- Crush about a third of them against the side of the pan. You want texture, not puree.
- Char the bread hard on a dry griddle or under the grill until it is properly black at the edges. Rub each slice with the cut garlic.
- Pull the rosemary out. Squeeze in the lemon, taste, season.
- Pile the beans on the toast and drizzle 2 tbsp of Plateit Italian Chilli Oil over the lot. Eat before the bread softens.
Do this: Keep the garlic clove and rub it over the second round of toast too. It costs nothing and does most of the work.
