Borlotti Bruschetta (posh beans on toast)

For 2

VEGAN

Pulses are a great alternative to meat, they are high in protein and rich in fibres. This hearty and delicious dish is as guilt free as it is vegan!

Bruschettas are a beautiful pre-dinner snack, they should be soaked in the best olive oil and eaten with an aperitif in hand. All across the Mediterranean you will find these delightful little toasts in many bars and restaurants often served as a starter. Here in Croatia they are even served as a main course, topped with seasonal produce or simply just garlic and olive oil. They are the best accompaniment to your 5 o’clock drink!

Ingredients:

• 200g dried or fresh borlotti beans

• 10 cloves of peeled garlic

• 2 medium tomatoes

• 2 red chillis

• 2 bay leaves

• 1 sprig of sage

• 1 sprig of rosemary

• salt

• olive oil

• red wine vinegar

• fresh bread

Method

Step 1: Soak borlotti beans (skip this step if you managed to get your hands on fresh borlotti)

As a rule of thumb all dried pulses need to be soaked overnight before cooking otherwise they will take forever to cook and won’t be evenly cooked either! Pour the beans into a container that has enough room for them to get bigger. Cover them with cold water and leave on your kitchen counter overnight.

Step 2: Cook beans

Pour away the water your beans soaked in overnight then add: 9 cloves of garlic, 1 sprig of rosemary, 1 sprig of sage, 2 medium tomatoes, 2 whole red chillies, 2 bay leaves and 100ml of olive oil. Then pour cold water over them, just to cover. Put the beans on a high heat until they come to a simmer then turn down to a low heat, cook until soft (about an hour).

Step 3: Finish beans

Once the beans are soft turn off the heat. Season the cooking liquid with salt then let them sit for about 15 minutes. With a slotted spoon remove a few spoonfuls of the beans to a medium bowl, then season them with a splash of red wine vinegar, salt and olive oil and give them a toss and a stir until the juices begin to thicken slightly (this is due to the starch and proteins).

*If you want the beans to be spicier and have tomatoes folded through them take a few pieces of tomato and chilli and add them to the bowl along with the beans.

Step 4: Toast bread

Slice your bread into your preferred thickness. Heat your grill or use a frying pan to a high heat. Char your bread on both sides then rub with a garlic clove, drizzle with plenty of olive oil and season with salt. Generously top your bruschetta with your beautiful borlotti beans and another drizzle of olive oil, of course!

Then enjoy! Should be eaten in the glow of the late afternoon sun with a negroni in hand.

LEFT OVERS:

Left over pulses are an amazing thing to have in the fridge, they are so versatile! You can make more of these delicious bruschetta the next day or even turn your beans into a stew by adding more tomatoes and chillis or you can even turn them into bean burgers for a vegetarian barbecue!