Author Notes: This vegan recipe packs a sophisticated taste into what is actually a very easy to make (and healthy) sandwich. Cannellini beans are blended with fragrant herbs to form a sandwich spread and topped with roasted red peppers, tomatoes, and arugula. —Nicole
Serves: 2
Ingredients
-
1.5
cups cannellini beans
-
2
pieces garlic cloves
-
1/4
cup yellow onions, chopped
-
1
tablespoon olive oil
-
1/4
teaspoon rosemary, dry
-
1/4
teaspoon thyme, dry
-
2
tablespoons lemon juice, fresh
-
1/2
teaspoon kosher salt
-
1/4
teaspoon black pepper
-
1/4
cup parsley, fresh
-
1
cup roasted red peppers
-
1
tomato, sliced
-
2
cups arugula
-
4
pieces fresh bread, sliced
Directions
- Heat oil in a pan and cook onions over medium heat for 5 minutes, or until translucent.
- Add garlic and cook for an additional 2 minutes.
- Add cannellini beans, rosemary, thyme, salt, and pepper and cook for 1 minute or until thoroughly heated.
- In a blender/food processor, add the sautéed bean mixture, parsley, and lemon juice and blend until creamy. Check for salt and pepper as needed and blend again. Set the mixture aside.
- Toast your bread and spread each piece with a layer of the cannellini spread. Layer with tomato slices, arugula, roasted red peppers. Serve warm!
Photo by Nicole