Pantry Lemon White Bean Mash on Toast

Pantry Lemon White Bean Mash on Toast

This is the kind of supper you make when the fridge looks sparse but the cupboard has beans, a lemon, and some bread going stale on the counter. Mashed white beans with garlic and good olive oil turn into something creamy and bright in minutes. It is simple, and it tastes like you planned it.

You need

• 1 can (15 ounces / 425 grams) cannellini or great northern beans, drained, liquid reserved
• 1 small garlic clove, finely grated
• 2 tablespoons good olive oil, plus more for drizzling
• Finely grated zest of 1/2 lemon, plus 1 tablespoon juice
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon red pepper flakes
• 2 thick slices sturdy bread (sourdough or country loaf)
• A handful of fresh parsley or dill, roughly chopped, if you have it
• Freshly ground black pepper

Method

1. Toast the bread. Set a skillet over medium-high heat with a drizzle of olive oil and toast the slices 2 to 3 minutes per side, until deeply golden at the edges and crisp outside but still soft inside. Set aside.
2. Make the beans. In a medium bowl, mash about two-thirds of the beans with a fork or potato masher, leaving some whole for texture. Add the garlic, lemon zest, lemon juice, salt, and red pepper flakes.
3. Loosen it. Stir in 2 to 3 tablespoons of the reserved bean liquid, a spoonful at a time, until the mash is creamy and spreadable, like thick hummus. It should hold its shape on a spoon but not be stiff.
4. Taste and adjust. It should taste bright and garlicky. Add more lemon, salt, or a pinch of pepper until it sings.
5. Assemble. Spread the beans thickly over the warm toast. Drizzle generously with olive oil, scatter the herbs over the top, and finish with black pepper and a little more red pepper flakes if you like heat.
6. Serve right away while the toast still crunches.