White Bean Sun-Dried Tomato Smash Tub
Roughly mashed cannellini beans with sun-dried tomatoes, fresh basil, and olive oil, batch-prepped for an Italian vegan smash tub scooped onto sourdough toast.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Drain, rinse, and pat dry 1 can (400g) cannellini beans. Finely chop 40g sun-dried tomatoes, tear 10 basil leaves, chop 1 tbsp parsley and 0.5 tbsp rosemary. Finely grate 1 garlic clove. Measure 1.5 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp lemon zest, 0.5 tsp oregano, 0.25 tsp salt, 0.25 tsp pepper, and 0.125 tsp chilli flakes.
Build
Add drained beans to a medium bowl and mash with a fork until roughly two-thirds creamy paste with one-third whole beans remaining for texture and bite.
Build 2
Whisk in grated garlic, olive oil, lemon juice, lemon zest, dried oregano, salt, pepper, and chilli flakes, stirring 1 minute until the mixture turns creamy and evenly seasoned.
Finish
Fold in chopped sun-dried tomatoes, torn basil, parsley, and rosemary gently, mixing 20 seconds until herbs are evenly distributed and basil leaves stay mostly whole. Transfer to an airtight tub and refrigerate up to 3 days.
Plate
Toast 1 slice wholemeal sourdough per serving over medium heat 2 to 3 minutes until golden and crisp. Scoop roughly 133g bean smash onto each, scatter extra torn basil and cracked black pepper at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.