White Bean and Lemon Broth Toast with Chili Crisp

Name: White Bean and Lemon Broth Toast with Chili Crisp
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Ingredients: 400g canned white beans, drained and rinsed; 750ml vegetable broth; 2 lemons; 4 slices crusty bread; 3 cloves garlic, minced; 2 tbsp olive oil; 1 tsp red pepper flakes; 2 tbsp chili crisp; 30g fresh parsley, chopped; Salt and pepper to taste

Silky white beans simmered in a bright lemony garlic broth and piled high on toasted sourdough, finished with a generous spoonful of chili crisp and fresh parsley: budget cooking at its most beautiful.

20 min2 servingsEasy

You'll needStovetopPotToaster

Ingredients

400gcanned white beans, drained and rinsed
750mlvegetable broth
2lemons
4 slicescrusty bread
3 clovesgarlic, minced
2 tbspolive oil
1 tspred pepper flakes
2 tbspchili crisp
30gfresh parsley, chopped
Salt and pepperto taste

How to make it

Step 1—

Heat 1 tbsp olive oil in a pot over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Step 2—

Add white beans and vegetable broth to the pot. Bring to a simmer.

Step 3—

Squeeze juice from both lemons into the broth. Season with salt and pepper to taste. Simmer for 8 minutes.

Step 4—

Toast bread slices until golden and crispy, about 3-4 minutes.

Step 5—

Mix remaining 1 tbsp olive oil with red pepper flakes to create chili oil.

Step 6—

Place toasted bread in serving bowls. Ladle hot white bean and lemon broth over the toast.

Step 7—

Drizzle with chili crisp and chili oil. Garnish with fresh parsley and serve immediately.

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