Bean cream tartines

I recently made bean soup and, as usual, I cooked more beans than I needed. I set aside about 200 g of boiled beans without a clear plan, and the next day I tried to make a simple spread for toast from it. I didn't need many ingredients and finished everything quickly with what I had on hand. No complicated steps.

Quick Info

Total time: about 1 hour 30 minutes (includes boiling time)
Actual preparation time: 20-30 minutes
Cooking time (boiling beans): 1 hour (variable, depending on the type of beans)
Servings: 3 large toasts
Difficulty: easy
Snack, breakfast, or appetizer recipe

Ingredients

200 g dried beans (can be pre-cooked beans if you have leftovers)
1 small red onion
150 ml oil
salt, pepper (to taste)
thyme, a pinch
3 slices of bread
half a teaspoon of baking soda
2 olives
a few parsley leaves

Preparation Method

1. Sort the beans, wash them well, and soak them in warm water for about 30-40 minutes. If you already have cooked beans, skip this step.

2. After soaking, boil the beans with salt and add half a teaspoon of baking soda. Boil for about 30 minutes.

3. When the beans are partially cooked, drain the water and rinse the beans under cold running water. Put them back to boil, this time with water and salt, until the beans are soft but not mushy.

4. Let the boiled beans cool. Once completely cooled, place them in a blender along with the chopped red onion, salt (if needed), pepper, and a bit of thyme.

5. Blend everything until the mixture is smooth. While blending, gradually add the oil in 2-3 batches, like making mayonnaise. If you use all the oil, it will result in a fine and creamy paste.

6. Cut 3 slices of bread and use a metal cutter if you have one; otherwise, you can leave them as they are. Heat a teaspoon of oil in a pan and toast the bread slices on each side for about 30 seconds. The goal is just to lightly brown them, not to dry them out completely.

7. Place the bread slices on a plate and top each with the bean spread using a piping bag or, if you don't have one, a spoon. Decorate each toast with a sliced olive and a few parsley leaves.

Why I make this recipe often

This bean spread is a quick solution when you have leftover boiled beans. It’s made with simple ingredients, can be spread on any type of bread, and is served immediately. It’s very handy for snacks or appetizers and requires minimal effort.

Tips and Variations

Tips

If the beans are not fully cooked, the spread will not be smooth. It’s important for them to be soft.
Red onion gives a milder flavor, but yellow onion works too.
If the spread seems too thick, you can add a tablespoon of water or a little of the water in which the beans were boiled.

Substitutions

Instead of parsley, dill can be used.
If you don't have olives, you can omit them or use something else for decoration (like bell pepper, for example).
The bread can also be toasted in a toaster or in the oven.

Variations

Garlic or smoked paprika can be added for a different flavor.
The bean spread can be made without onion, just with spices.
You can use other types of beans, not just white.

Serving Ideas

These toasts are great for breakfast, as a snack between meals, or on an appetizer platter.
The spread can also be placed in wraps or served as a dip for vegetables.

Frequently Asked Questions

Can I use canned beans?
Yes, if you use canned beans, rinse them well beforehand and adjust the salt. No need to boil them.

Can the spread be made without a blender?
A food processor can be used, or you can even mash it with a fork, but the texture will be more rustic.

Is baking soda necessary?
Baking soda helps soften the beans and shortens the cooking time, but it can be omitted if you don't mind a longer cooking time.

What kind of oil is suitable?
The most neutral oil is sunflower oil. Olive oil changes the flavor but can be used if preferred.

Can I make more spread at once?
Yes, keep the proportions and if you want more, just double the ingredients.

Nutritional Values

Estimated for one serving (one toast with spread):

Calories: 280-320 kcal
Protein: 7-9 g
Carbohydrates: 20-25 g
Fats: 16-18 g
Values are approximate and may vary depending on the type of bread and the amount of oil used.

Storage and Reheating

The bean spread can be stored in the refrigerator in a container for up to 2 days. If left longer, it may harden or change flavor. Assembled toasts should be served immediately, as toasted bread softens quickly. If you made the spread separately, you can spread it on bread just before serving. Decorated toasts do not store well, so do not assemble them too far in advance.

The beans are selected and soaked in warm water. Then (after about 30-40 minutes), I boiled them with salt and half a teaspoon of baking soda for 30 minutes. When the beans were half-cooked, I drained the water, rinsed the beans under cold water, and boiled them again with water and salt. When the beans are fully cooked, they are cooled down. Once they have cooled sufficiently, they are taken with a spatula and placed in a blender, along with an onion (I used a red one), salt if needed, pepper, and thyme. While blending the beans well, I added the oil in two to three stages. This will result in a very good bean cream. The toast: take three slices of bread and cut them out with a metal shape (I had a flower shape). I placed them in a pan with a teaspoon of heated oil, cooking each side for 30 seconds. The toasts are placed on a plate. The bean cream is placed in a piping bag and arranged on the toasts. Decorate as inspired.

 Ingredients: 200 g beans, 1 red onion, 150 ml oil, salt and pepper to taste, thyme, a pinch, 3 slices of bread, half a teaspoon of baking soda, 2 olives, a few parsley leaves

 Tags:  bean toast