White Bean & Carrot Spread on Toast
A savory, smoky white bean spread made with sautéed carrots, paprika, and tomato paste, served on toast with pickled onions and crunchy almonds.
Servings: 4
Ingredients
Bean Spread
- 2 tablespoon(s) olive oil
- 2 medium carrots peeled and diced
- 2 clove(s) garlic minced
- 1 tablespoon(s) paprika
- 2 can(s) (15 oz each) white beans drained and rinsed
- 3 tablespoon(s) tomato paste
- 2 tablespoon(s) water as needed
- 1 tablespoon(s) lemon juice optional but recommended
- Salt and pepper to taste
Toast + Toppings
- 8 slice(s) bread toasted (whole wheat or gluten-free)
- ½ cup(s) chopped almonds (or pepitas)
- ¼ cup(s) pickled red onion
Instructions
- Cook carrots: Heat olive oil in a skillet over medium heat. Add carrots and cook 5 minutes.
- Add garlic + paprika: Stir in garlic and paprika and cook 1 minute.
- Add beans + tomato paste: Add beans and tomato paste. Cook 3–4 minutes.
- Mash: Mash with a potato masher or fork. Add water as needed for a spreadable texture. Season with salt, pepper, and lemon juice.
- Toast almonds: Toast almonds (or pepitas) in a dry pan 3–5 minutes until fragrant.
- Assemble: Spread bean mixture on toast. Top with pickled onions and almonds.
Notes
Storage: Bean spread keeps in the fridge up to 4 days.
Gluten-Free: Use GF bread.
Oil-Free: Sauté carrots with broth and skip oil.
Nut-Free: Use pepitas instead of almonds.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 350kcal | Carbohydrates: 38g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Sodium: 382mg | Potassium: 462mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5353IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/white-bean-spread-on-toast/