Open sandwiches - Crushed bean, artichoke & red onion

Open sandwiches - Crushed bean, artichoke & red onion

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(1 ratings)

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Cooking time

No cook

Skill level

Easy

Servings

Keep a few jars of deli favourites in your fridge and whip up this tasty lunch whenever you want

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

Ingredients

  • 1 slice granary bread
  • 1 small can haricot bean
  • basil oil
  • artichoke heart, from a jar
  • sundried tomatoes, from a jar
  • few slices red onion

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Method

  1. Toasta a slice of bread.
  2. Drain the haricot beans and mash in a bowl with a little oil. Season if you like.
  3. Spoon over the toast and top with artichoke hearts and sundried tomatoes, a few slices red onion and a little more oil, if you like.

Recipe from Good Food magazine, February 2008

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Comments

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moriere's picture

Will try this !!

I use White haricot beans often to make a mash of beans, oil, garlic, chili, lemon - it heavenly ... this looks like a great variation !

moriere's picture

Will try this !!

I use White haricot beans often to make a mash of beans, oil, garlic, chili, lemon - it heavenly ... this looks like a great variation !

hayleygrice's picture
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This was absolutely delicious and really surprised me by how sweet it was. I made it with rye bread flavoured with coriander as it's what I had in (you can get it from Waitrose). Didn't think cold beans would taste that good, but mashed them with some of the oil from the jar of sundried tomatoes which gave a really deep flavour. Very filling too.

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