I love beans, I really do. I usually use dry beans and soak them overnight, but from time to time I have to use canned ones. They are fine, nothing wrong with them, except one thing. BEAN-JUICE. I can't stand that liquid that the beans are soaked with. It's almost to the point that someone else have to open the can for me and rinse then. Whoever have heard of a food stylist afraid of bean juice? Oh well, once your beans are drained and ready you can make this amazing spread that also can be served as a dip. It's so good.

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Makes 12

You will need:
1 can cannelloni beans, drained and rinsed
1 garlic clove, finely chopped
4 tablespoons olive oil
salt
12 baguette slices, toasted
fresh thyme
a little chili flakes
olive oil
  1. Place beans, garlic and oil in a blender and blend until smooth.
  2. Season with salt.
  3. Smear on the toasted baguette slices.
  4. Top off with thyme, chili and a little olive oil

TIP:

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A simple appetizer made from mashed white beans on toast!
Photography by Frances Janisch

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