Green Beans on Toast with Rosemary and Walnuts
Make these beans on toast for your studying teenager. After all, who doesn’t like beans on toast as a quick and nourishing lunch? Just make them super charged and super green! In this recipe you make a deep green and velvety cavolo nero sauce to coat the beans and add walnuts and rosemary to help with brain function and memory, so they say, but honesty, I’m here for all things placebo, anything and everything to help when it comes to exam time.
INGREDIENTS
2 bunches cavolo nero (about 400g)
2 cloves garlic, sliced
30ml extra virgin olive oil or to taste
50g toasted walnuts, roughly chopped
2 sprigs rosemary, leaves picked and finely chopped
750g approx. canned or jarred white beans, drained weight
Salt and pepper
Finely grated parmesan, to serve (optional)
4 slices bread, toasted
METHOD
Wash the cavolo nero, strip out the tough stems and chop roughly.
Boil the cavolo nero with the garlic in salted water for 8-10 minutes until tender, then drain, reserving a little of the cooking water.
Blend the cavolo nero and garlic, adding a little reserved cooking liquid if required, to a coarse puree, adding salt and pepper to taste.
Stir in the olive oil, half the walnuts and the rosemary.
Stir in the beans and heat through over a moderate heat for 2-3 minutes, checking the seasoning and serve on toast topped with walnuts and the parmesan, if using.