Smoky White Bean and Kale Toast with Crispy Capers

Name: Smoky White Bean and Kale Toast with Crispy Capers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 400g canned white beans, drained and rinsed; 200g fresh kale, chopped; 4 slices whole grain bread; 3 tablespoons capers; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 2 cloves garlic, minced; 1/2 teaspoon cumin; 1/4 teaspoon cayenne pepper; salt and black pepper to taste; 1 tablespoon fresh lemon juice; 2 tablespoons water

Creamy smoked paprika white beans slow-smashed onto thick sourdough toast, topped with wilted garlicky kale and crunchy pan-fried capers for a budget meal that feels genuinely luxurious.

30 min2 servingsEasy

You'll needPanToaster

Ingredients

400gcanned white beans, drained and rinsed
200gfresh kale, chopped
4 sliceswhole grain bread
3 tablespoonscapers
2 tablespoonsolive oil
1 teaspoonsmoked paprika
2 clovesgarlic, minced
1/2 teaspooncumin
1/4 teaspooncayenne pepper
salt and black pepperto taste
1 tablespoonfresh lemon juice
2 tablespoonswater

How to make it

Step 1—

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.

Step 2—

Add chopped kale to the skillet and cook for 3-4 minutes, stirring occasionally, until slightly softened and wilted.

Step 3—

Add drained white beans, smoked paprika, cumin, and cayenne pepper to the skillet. Stir well to combine.

Step 4—

Add 2 tablespoons of water and lemon juice. Simmer for 2-3 minutes until heated through. Season with salt and pepper to taste.

Step 5—

Meanwhile, toast the bread slices until golden and crispy, about 2-3 minutes.

Step 6—

In a small pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Add capers and fry for 1-2 minutes until crispy.

Step 7—

Divide the white bean and kale mixture evenly among the toasted bread slices.

Step 8—

Top each slice with crispy capers and a drizzle of the caper oil. Serve immediately.

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