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Smashed cannellini bean crostini

Smashed cannellini bean crostini in a small bowl

Smashed cannellini bean crostini

Name: Smashed cannellini bean crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 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)

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Add a little more oil to this smashed cannellini bean dip, if you prefer – the more you add, the silkier it becomes

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal174
fat12g
saturates2g
carbs11g
sugars3g
fibre5g
protein5g
salt0.06g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe tip

Homemade crostini
Heat the oven to 180C/160C fan/gas 4. Lay 12 thin slices of ciabatta or baguette on a baking tray, drizzle with 1 tbsp olive oil and bake for 12-15 mins until golden. Rub the crostini lightly with 1 halved garlic clove if you like, then cool and serve. Will keep in an airtight container for up to a day.

Recipe from Good Food magazine, March 2022

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A star rating of 4.8 out of 5.7 ratings

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