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Butter bean bruschetta with tomatoes and herbs.

Janine says:

I'm sure we all have the odd tin of beans (not the baked bean type) in the back of our pantry that we don't really know what to do with instead of putting them in a casserole recipe of some sort.
This dish is great for that moment if you have friends or family coming over for a summer get together, maybe a bbq? A starter for a meal or just nibbles.
This is an in-expensive, simple recipe that takes minutes to prepare and cook.
It will make your guests wonder why they never had butter beans before in the cupboard or if they had, now know exactly what to do with them.
This dish per person will come in at around 65p per head and still showcasing summer seasonal ingredients.

Ingredients:
(Serves 4)
• 1/2 Stone baked ciabatta loaf sliced into 1 cm thickness (normally 2 per person)
• 1 400g tin of butter beans drained and rinsed
• 250g British plum cherry tomatoes chopped into small chunks.
• 3-4 spring onions sliced
• Selection of herbs , basil, oregano, marjoram (optional) and parsley finely chopped.
• 1 large clove of garlic or 2 to use to rub on the ciabatta
• 2-3 tbsp of cold pressed rapeseed oil plus extra for drizzling
• approximately 50-60g, a good few handfuls of watercress (British)
• A good pinch of sea salt
• few grinds of cracked black pepper
• 1/2 lemon zest
• Handful of Pea shoots to serve however these are optional.

Method:
• Drizzle the ciabatta slices with rapeseed oil and rub your garlic onto one side of them. Heat up a griddle pan or frying pan. When hot place the slices into the pan of your choice and toast turning half way through.
• In the meantime, in another frying pan, on a medium heat fry off the chopped tomatoes in rapeseed oil for a minute or two.
• Then add in your spring onion and cook for roughly 30 seconds to a minute. Add in your butter beans and cook for a further minute, stirring your ingredients.
• Add in your herbs, salt and pepper, stir again and take off the heat.
• Assemble the watercress on top of the ciabatta slices, add in the butter beans and tomato mix, place pea shoots on top and finish with a drizzle of rapeseed oil and lemon zest.

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