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This Super Quick Two Bean and Artichoke Toast is a great lunch or snack when you need something non-fussy but delicious. The rich flavor of the beans and the saltiness of the artichoke are perfect for one another topped on a crispy toast!
This meal puts me in such a summery mood. With the beans, the artichokes, and the lemon juice, it all just tastes so sunny.
I’m sitting here writing this on another grey and gloomy day, wishing away the winter.
Last year I think almost internationally the summer was INCREDIBLE.
Fingers crossed this year is the same…
The beauty of this recipe is that it actually uses canned beans, rather than dried.
Although if you really do prefer to soak your own beans, that is fine too.
For me, it depends on what I’m making.
If I have the time, I love soaking and cooking my own beans, for example, I totally recommend soaking your own chickpeas when making hummus.
But if you want something super quick, canned beans are absolutely fine, and still provide all that wonderful flavor and texture!
I have the most exciting thing coming your way on Monday… my cookbook will be available for you to download for FREE!
It’s a book of recipes with only 5 ingredients, to help save you time during the week when you have better things to do than cook.
If you want to be the first to get your copy, make sure you’re subscribed to my email list, and you’ll be sent your free copy as soon as it’s available!
I can’t wait to share it with you all!
Super Quick Two Bean and Artichoke Toast
This Super Quick Two Bean and Artichoke Toast is a great lunch or snack when you need something non-fussy but delicious. The rich flavor of the beans and the saltiness of the artichoke are perfect for one another topped on a crispy toast!
Servings: 4
Calories: 166kcal
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- 1 can cannellini beans drained and rinsed
- 1 can cranberry beans drained and rinsed
- 1 jar artichoke hearts drained and roughly chopped
- 1 clove garlic minced
- 1 tbsp lemon juice
- salt and pepper for seasoning
- crusty bread for toasting
- fresh basil leaves
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Pulse the beans in a food processor until they are roughly chopped. They should still have some texture to them, so don’t overblend.
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Transfer the beans into a bowl and add the garlic clove, lemon juice, artichokes, salt and pepper. Mix thoroughly.
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Serve topped on some freshly toasted crusty bread and garnish with fresh basil leaves.
The bean mixture can be stored in an airtight container in the fridge for up to 5 days.
Calories: 166kcal | Carbohydrates: 33g | Protein: 12g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 238mg | Potassium: 249mg | Fiber: 12g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 4mg
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