White bean and rosemary bruschetta

White bean and rosemary bruschetta
  • Serves icon Serves 4
  • Time icon Ready in 20 min

There are times when you need a comforting snack, and this Italian one ticks the boxes. A good source of fibre, this is also suitable for diabetics.

Nutrition: per serving

Calories
234kcals
Fat
6.5g (0.9gg saturated)
Protein
11.4g
Carbohydrates
33g (1.8g sugar)
Salt
0.5g
Calories
234kcals
Fat
6.5g (0.9gg saturated)
Protein
11.4g
Carbohydrates
33g (1.8g sugar)
Salt
0.5g

Ingredients

  • 4 garlic cloves
  • ½ tbsp roughly chopped
  • fresh rosemary
  • 1 tbsp fresh parsley leaves
  • 1 tbsp extra-virgin olive oil
  • 400g tin cannellini beans,
  • drained and rinsed
  • 2 salad onions, sliced
  • 30g frozen peas, defrosted
  • 4 thick slices seeded bread

Method

  1. Crush or whizz together 3 garlic cloves, the rosemary and the parsley with the olive oil and a splash of water using a pestle and mortar or mini food processor.
  2. Cook half the garlic-rosemary paste in a non-stick frying pan for 3 minutes over a low heat. Add the beans and toss to coat thoroughly, then cook until heated through. Roughly crush the beans with a fork or potato masher, leaving some whole. Stir in the salad onions and peas.
  3. Toast or grill the bread, then rub each slice with the remaining garlic clove. Spread with the bean mash, then top with a little of the remaining garlic-rosemary paste.

delicious. tips

  1. This recipe is taken from The Essential Diabetes Cookbook by Antony Worrall-Thompson with Louise Blair, BSc, in association with Diabetes UK.

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