Garlicky Avocado Toast with Beans
Ingredients
- 1 tablespoon (15 ml) olive oil
- 3 cloves garlic, minced
- 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/2 cups [269 g] cooked beans)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- Pinch of black pepper, or to taste
- 2 avocados, peeled and pits removed
- 4 slices hearty whole-grain bread, toasted (gluten-free, if desired)
- Sweet-and-Spicy BBQ Sauce (store-bought or homemade if you have it ?)
- Hemp seeds, for garnish
Preparation
Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesn’t burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot.
Serving
Mash 1/2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds.
