Cannellini beans are rather bland on their own, so they need plenty of help. Here you are adding saltiness from the anchovies, bitterness from the olives, sweetness from the oil, and sourness from the vinegar. The four main tastes all covered on a single piece of bread. Genius.
SERVES: 2
INGREDIENTS:
- 6–8 slices ciabatta bread
- Olive oil
- One 14-ounce can cannellini beans, drained
- 10 pitted black olives, chopped
- ½ Tbsp red wine or sherry vinegar
- 2 Tbsp chopped parsley
- Sea salt and freshly ground black pepper
- 4 preserved anchovy fillets, roughly chopped
INSTRUCTIONS:
- Heat a grill pan until hot. Brush the bread with olive oil and toast for 2–3 minutes on each side until golden brown and marked.
- Meanwhile, heat a small saucepan over medium heat, add the cannellini beans and a drizzle of olive oil, and heat through. Crush roughly with a fork or potato masher and stir in the olives, vinegar, parsley, and salt and pepper to taste.
- Pile the crushed cannellini beans on top of the toasted bread and scatter the anchovy pieces over the top.
- Season with pepper and serve.
