Open sandwiches - Crushed bean, artichoke & red onion
- Mary Cadogan
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Easy
Total time: 10 mins
No cook
A star rating of 5 out of 5.2 ratingsRate
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Keep a few jars of deli favourites in your fridge and whip up this tasty lunch whenever you want
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
1 slice granary bread
-
1 small can haricot bean
-
basil oil
-
artichoke heart
from a jar
-
sundried tomatoes
from a jar
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few slices red onion
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Nutrition: per serving
-
kcal0
-
fat0g
-
saturates0g
-
carbs0g
-
sugars0g
-
fibre0g
-
protein0g
-
salt0g
low
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Method
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step 1
Toasta a slice of bread.
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step 2
Drain the haricot beans and mash in a bowl with a little oil. Season if you like.
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step 3
Spoon over the toast and top with artichoke hearts and sundried tomatoes, a few slices red onion and a little more oil, if you like.
Recipe from Good Food magazine, February 2008
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A star rating of 5 out of 5.2 ratings
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