White Bean Purée & Mushrooms on Toast

In a lunch rut? Try this high fibre, protein packed lunch. The puree can also be used as a dip or spread on crackers for a snack. You can easily adapt this recipe by adding spice, different beans or adding other toppings such as olives or sundried tomatoes.

Recipe - Serves 2

• 1 1/2 cups White Navy Beans (cooked, rinsed)
• 1 tsp Lemon Juice
• 2 tbsps Extra Virgin Olive Oil (divided)
• Sea Salt & Black Pepper (to taste)
• 9 White Button Mushrooms (sliced)
• 1-2 slices of Sourdough Bread (toasted)

Method

• Using a food processor or stick blender purée the white beans, lemon juice, and half of the olive oil until smooth. Season with salt and pepper to taste.
• In a medium pan over high heat, add the remaining olive oil. Once the oil is hot, sauté the sliced mushrooms for two to three minutes or until cooked and golden brown. Season with salt and pepper to taste.
• Spread the white bean purée evenly on top of the toasted bread.
• Top with sautéed mushrooms and chopped parsley.