Whole Bean Ful on Toast Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Super quick
Lazy dinners
Breakfast & brunch
For a Middle Eastern flavour burst to start your day, look no further than ful! With an abundance of hearty, generously herbed beans, consider this your new go-to for a super-charged breakfast.
You will need
Serves 4
- 1 tablespoon cumin seeds
- 1/2 cup dried broad beans, soaked overnight and drained
- 1 tin butter beans, with liquid
- 4 cloves garlic, minced
- 50ml extra virgin olive oil
- 1/2 cup fresh broad beans, blanched
- 2 lemons
- 1 bunch dried oregano (ideally the Greek style one that is tied and hung up, otherwise can get them in bags!)
- 1 bunch parsley, finely chopped
- Salt and pepper
- 1 loaf sourdough bread, sliced (gluten-free if needed)
Recipe: Simon Toohey
Directions
-
Step 1
Toast the cumin seeds in a dry pan for 30 seconds over low heat.
-
Step 2
Add rehydrated broad beans, butter beans, garlic, olive oil, fresh broad beans, juice of 1.5 lemons, oregano, half the parsley, and season with salt and pepper. Lightly warm through, making sure not to boil the mixture.
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Step 3
In the meantime, drizzle a little olive oil over a few slices of bread (one for each serving) and place them all in a pan to crisp up on both sides.
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Step 4
Then place a slice of bread at the bottom of each serving bowl. Spoon over the bean mixture, including a nice amount of liquid. Finish with the remaining fresh parsley and the remaining lemon juice.
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Recipe: Simon Toohey
