Creamy white bean and tomato toast

Ingredients

• White beans (drained)300g
• Plain bread (cooked)200g
• Fresh tomatoes (raw)250g
• Garlic (raw)8g
• Lemon juice (raw)20ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Mince 8g garlic. Heat 15ml olive oil in a saucepan over medium-low heat and stir garlic for 30 seconds until fragrant without browning. Add 300g white beans, 3g salt and 1g black pepper with a splash of processing water.
2. Cook for 5–7 minutes, stirring until steaming, then mash about two-thirds with a fork. The spread should hold a soft mound. If thin, simmer uncovered briefly; if stiff, loosen with a small splash of processing water.
3. Cut 250g fresh tomatoes into 1cm dice and drain loose juice. Stir 20ml lemon juice into the hot bean spread.
4. Toast 200g plain bread in a dry skillet over medium heat for 1–2 minutes per side until crisp. Spread the warm beans over the toast and add the raw tomato. Serve immediately so the base does not become soggy.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.