Select a creamy bean such as cranberry or Mayocoba. The rosemary can happily be substituted for another herb such as sage or thyme. Pair this toast with a brightly-dressed simple green salad for a perfectly balanced meal.
|2||cloves garlic, minced|
|1/2 cup||olive oil|
|3||springs rosemary, chopped|
|1 tsp||chile flakes|
|2 cups||cooked beans|
|2||slices toasted country sourdough|
Heat ⅓ cup olive oil in a pan over medium-low heat. Add garlic, rosemary, and chile flakes and saute until fragrant. Set aside. Puree 1 cup of beans in the food processor, slowly adding remaining olive oil and some of the bean cooking liquid. The puree should have the consistency of hummus. Add more liquid if needed and season with salt. Brush or drizzle the bread with olive oil and toast in a 350-degree oven until golden brown. Spread the puree on each toast, then spoon over the remaining whole beans, lightly pressing them into the puree. Drizzle with the rosemary, chile, and garlic olive oil.