Creamy tahini beans on toast

Extra creamy and brilliantly tangy, these are a modern twist on classic beans on toast. They take about 10 minutes to make and one minute to eat. They’re really filling: perfect for hungry working-from-home days (or a speedy supper after a long day).

SERVES 2 TOTAL TIME 15 minutes

⚫ 1tbsp olive oil, plus

extra to finish

⚫ 400g tin butter beans,

⚫ drained and rinsed

⚫ Sea salt and black pepper

⚫ 2 large garlic cloves, 1 peeled and crushed or grated, 1 peeled and left whole

⚫ 2 thick slices sourdough

⚫ Handful salad leaves

⚫ For the sauce

⚫ 1tbsp tahini

⚫ Juice 1 lemon, plus the grated zest to serve

⚫ 1 heaped tsp Dijon mustard

⚫ 3tbsp capers (1tbsp whole,

⚫ 2tbsp very finely chopped)

⚫ 2tbsp nutritional yeast

⚫ 2tbsp olive oil

⚫ 1-2tsp maple syrup

⚫ 5tbsp water

1 Place a medium frying pan over a medium heat and add the olive oil. Once warm, add the butter beans and a pinch of salt. Let them cook for 5min, stirring every now and again.

2 While the beans cook, make the sauce by whisking all the ingredients together in a small bowl. You’ll need to make sure that you cut the chopped capers really finely, so that they melt into the rest of the mix.

3 Add the crushed garlic to the butter beans about 30sec before the 5min is up, and cook until fragrant, then pour in 3/4 of the dressing. Stir well and let it all cook together for a min or so, until the beans are coated in a nice glossy sauce, which has reduced slightly. I get my sourdough toasting at this point.

4 Drizzle a little olive oil on to the toast and rub it with the whole garlic clove. Toss the salad leaves with the remaining dressing.

5 Pile the hot, creamy beans on top of the toast, adding a drizzle of oil and lots of salt and pepper and lemon zest to finish. Serve immediately (it’s not anywhere near as delicious, otherwise).

Tip: Swap tahini for plant-based (or regular) mayo; Greek-style yogurt also works well.

Make it dinner You could serve these beans in a baked sweet potato with a side salad topped with lemon zest and a handful of chives, if you want them to be a little fancier.

COOK ONCE, EAT TWICE

‘This is the best thing I’ve ever done for my health. The more you prep, the easier it is to keep eating well. Cooking double batches of your main meals, then portioning out the leftovers for later in the week means you have quick, healthy meals whenever you need them. It’s a great way to save money on midweek lunches, too, and it’s much more delicious than a store-bought sandwich. I almost never cook just one meal any more; everything I make takes on a second life.’ © Ella Mills. Extracted from Deliciously Ella: Healthy Made Simple (Yellow Kite) by Ella Mills, out now