Monday Munchies: Smashed Rosemary & Garlic Cannellini Beans

Happy Monday! Here’s a delicious and easy little dish to try for tomorrows lunch.


2 cans cannellini beans
2 tbs fresh rosemary (about 4 large sprigs)
6 garlic cloves
4 kale stalks
Juice of 1 lemon
a generous amount of olive oil
salt and pepper
1 medium avocado
4 slices of bread
parsley to garnish



Preheat oven to 200 degrees Celsius.

Mince the garlic and rosemary and cook at medium heat in a lightly oiled pan until fragrant.

Add the cannellini beans to the pan and toss for about 2 minutes.

Roughly chop the kale and add it to the pan. Cook until slightly wilted.

With a potato masher roughly mash the beans. Squeeze in the lemon juice, drizzle over a little more olive oil and season to taste with salt and pepper. Mash everything together once more.

Brush the bread slices with olive oil and toast in the oven until it becomes golden and crunchy.

Remove the bread from the oven and spread a generous amount of beans on each slice.

Top with sliced avocado, chopped parsley, and a small drizzle of olive oil.

Credit // Tiny Lemon Tree

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