smashed queen butterbean spread with heirloom tomatoes (Edit recipe)

tis the season for beautiful & vibrant heirloom tomatoes and they are complimented so well with this homemade queen butterbean spread. Even better its packed with protein. Using the fabulous @boldbeanco queen butter beans because they are irresistibly creamy when mashed. Serve with some (good quality) fried buttery sourdough and Finish with some fresh basil & seeds (for an even bigger protein kick 💪)

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	381
Fat:	13 g
Carbohydrates:	54 g
Protein:	14 g
Cholesterol:	12 g
Sodium:	951 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by theyogaplantkitchen

Serves: 5

Ingredients

2 pieces Heirloom Tomato, sliced
10 pieces Sourdough Bread, toasted
2 Tbsp Unsalted Butter, plant-based

smashed butterbean spread

450 grams Canned Butter Beans, drained
2 Tbsp Extra Virgin Olive Oil
2 clove Garlic, minced
0.5 tsp dried Oregano
0.5 whole Lemon, juice (about 2.5 tbsp)
1 tsp Maldon Sea Salt Flakes
0.5 tsp Ground Fresh Black Peppercorns

to serve

1 bunch fresh Basil, chopped
1 pinch Maldon Sea Salt Flakes
1 pinch Sunflower Seeds, or seeds of choice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1)place all the ingredients for the Butterbean spread into a large bowl & mash with a fork. Season well with rock salt & cracked black pepper.
2)slice the heirloom tomatoes & butter the sliced bread on both sides.
3)place a frying pan over a medium heat. Once hot, add the bread and fry for a couple mins on each side until golden & crisp. Remove carefully.
4)spread a thick layer of the mashed Butterbean onto the toast, lay over the tomatoes, sprinkle of the fresh basil.
5)I like to sprinkle over a little extra rock salt & some seeds, enjoy!