Ingredients
- 4 Tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 Tablespoon dried or 3 Tablespoons chopped fresh herbs like rosemary, sage, thyme, oregano and/or Italian seasoning
- 1 pinch red pepper flakes (optional)
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 2 (15.5)-ounce cans low-sodium cannellini, great Northern, or other white beans, drained
- ¼ cup water, plus more, if needed
- 1 baguette or ½ loaf Italian bread cut into ½-inch slices
- ½ lemon, juiced
Directions
- In a skillet over medium-low heat, add olive oil. Once warmed, stir in garlic, herbs, red pepper flakes (if using), pepper, and salt.
- Once fragrant (about 2 minutes), stir in the drained beans and water.
- Warm beans through, stirring to combine. Using a potato masher or the back of a fork, crush about ¼ of the beans to create a thicker consistency.
- Meanwhile, in an oven set to 400°F, brush sliced bread with olive oil and arrange on a sheet pan. Toast in the oven for about 5 minutes or until golden brown.
- If using lemon, squeeze over the skillet before serving. Enjoy beans spooned onto toast (or as a side to your favorite meal)!
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