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    Braised beans & chard with garlic toasts

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    Braised beans & chard with garlic toasts

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    2 tbsp olive oil
    1 onion, finely sliced
    3 cloves garlic, 2 crushed, 1 halved
    ½ tsp ground cumin
    1 tbsp tomato purée
    200g pack Swiss chard, stalks and leaves separated
    400g can cannellini beans, drained and rinsed
    250ml Cooks’ Ingredients Vegetable Stock
    2 sprigs rosemary
    2 large slices No.1 White Sourdough
    Pinch chilli flakes
    Squeeze lemon juice


    1. Preheat the grill to high. Meanwhile, heat 1 tbsp oil in a large sauté or frying pan over a medium heat. Add the onion and a pinch of salt and fry for 5 minutes, or until softened, then add the crushed garlic, cumin and tomato purée. Fry for another 2 minutes, stirring regularly.

    2. Slice the chard stalks into 3cm pieces and add to the pan. Fry for another 2 minutes (everything should be starting to caramelise). Tip in the beans, stock and rosemary, then bring to a simmer, cooking for 2-3 minutes to reduce the liquid by about ½. Shred the chard leaves and add to the pan for a final 3-4 minutes until wilted, then remove the rosemary stalks.

    3. Place the sourdough on a large baking tray. Rub all over with the cut-side of the remaining garlic clove and drizzle with the remaining
    1 tbsp oil. Place under the grill for 1-2 minutes until golden. Season the beans, adding a pinch of dried chilli flakes and a good squeeze of lemon juice, then spoon over the toasts to serve.

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    Cook’s tip This is a great vegan dish, but for a vegetarian alternative, you could also add a poached egg or some soft goat’s cheese on top for extra protein, if preferred.  


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