Lemon, Thyme & Beans for Lunch

Prep Time: 5 minutes

Cook: 20 minutes

Serves: 4

Ingredients:

2 tsp extra virgin olive oil

1 onion/leek sliced

2 garlic cloves thinly sliced

500ml vegetable stock

1/4 bunch thyme, leaves only

2 tsp dijon mustard

1/2 lemon, zested and juiced

2 x 425g cannellini beans, drained and rinsed

4 slices sourdough, toasted

1/4 bunch parsley or herb or choice

Method:

1. Heat oil in a large pan over low heat. Cook the onion/leek and garlic for 5 minutes or until softened.

2. Add the stock, thyme, mustard, lemon juice and 3/4 of the zest. Bring to a simmer and simmer for 10 minutes or until liquid has reduced by half. Stir in the beans and continue to cook for 5 minutes or until warm. Remove from the heat.

3. Divide sourdough among serving plates and spoon the bean mixture over the toast. Sprinkle with herbs and remaining zest. Season with freshly cracked black pepper.

Bon Appetite....

Source: Fresh Ideas, Woolies