Author Notes
This vegan recipe packs a sophisticated taste into what is actually a very easy to make (and healthy) sandwich. Cannellini beans are blended with fragrant herbs to form a sandwich spread and topped with roasted red peppers, tomatoes, and arugula. —Nicole
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Ingredients
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1.5 cups
cannellini beans
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2 pieces
garlic cloves
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1/4 cup
yellow onions, chopped
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1 tablespoon
olive oil
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1/4 teaspoon
rosemary, dry
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1/4 teaspoon
thyme, dry
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2 tablespoons
lemon juice, fresh
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1/2 teaspoon
kosher salt
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1/4 teaspoon
black pepper
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1/4 cup
parsley, fresh
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1 cup
roasted red peppers
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1
tomato, sliced
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2 cups
arugula
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4 pieces
fresh bread, sliced
Directions
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Heat oil in a pan and cook onions over medium heat for 5 minutes, or until translucent.
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Add garlic and cook for an additional 2 minutes.
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Add cannellini beans, rosemary, thyme, salt, and pepper and cook for 1 minute or until thoroughly heated.
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In a blender/food processor, add the sautéed bean mixture, parsley, and lemon juice and blend until creamy. Check for salt and pepper as needed and blend again. Set the mixture aside.
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Toast your bread and spread each piece with a layer of the cannellini spread. Layer with tomato slices, arugula, roasted red peppers. Serve warm!
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