Roasted Red Pepper Butter Beans on Toast

We've heard of avocado toast, eggs on toast, and even the classic butter on toast. Those things are great, but I'm here to let you know that toast is so much more versatile than that! Crispy bread is the perfect vessel for so many things.

In this recipe, I'm going to show you how to take your toast game to the next level with a few things you probably have lying around in your kitchen as we speak.

We feature large butter beans in a delicious, savory, easy-to-make roasted red pepper sauce. To me, it has a reminiscent flavor of Serbian Ajvar sauce.

You can make the recipe as is, but it's also super easy to swap things out that you may not have on hand. Don't have a bell pepper but have eggplant? Throw that in instead! Don't have butter beans but have garbanzo beans? Those are also great!

Let's get started.

RECIPE

Makes about 4 toasts

Ingredients

• 1 red bell pepper

• 400g (or one 15oz can) tomato passata

• 2 large garlic cloves

• 1 tablespoon olive oil, plus more for roasting bell pepper and toasting bread

• 1 teaspoon red pepper flakes (less if you want less spicy)

• 1 teaspoon sea salt (more or less to taste)

• 1/2 teaspoon black pepper (more or less to taste)

• 400g (or one 15oz can) butter beans

• Sourdough bread

• Hummus

• Garnish: drizzle of good olive oil, fresh cracked black pepper, a pinch or two of flakey sea salt, and some chopped fresh parsley

Instructions

1. Preheat your oven to 200 degrees Celsius or about 400 degrees Farenheit.

2. Slice your red bell pepper in half, remove the seeds and stem, and place on a lined baking sheet. Drizzle on a little olive oil, coating both sides of the bell pepper halves, and sprinkle with a pinch of sea salt. Roast until tender, when the the skin starts to become slightly charred. If it's too charred, remove those pieces of skin.

3. Blend together the roasted bell pepper, tomato passata, garlic cloves, olive oil, red pepper flakes, sea salt, and black pepper in a pot with an immersion blender (or in a blender).

4. Heat the mixture on medium heat. When it starts to bubble, add in the butter beans. Reduce heat to low, cover with lid, and let simmer for about 45 minutes.

5. Slice your sourdough bread and drizzle a little olive oil on both sides. Sprinkle on a pinch of salt.

6. Toast the slices of bread on a lined baking sheet (at 200 degrees Celsius or about 400 degrees Farenheit) until golden. Flip slices halfway through.

7. Spread on about 2 tablespoons of hummus per slice of bread.

8. Scoop on about 1/2 cup of the saucy beans and add your garnishes.

Lots of love,

Ashley