Alargada Bean Mash & Sardines on Toast
- Preparation Time: 10 mins
- Ready In: 10 mins
- Serves: 10 people
Elevate your tapas selection with this delectable recipe. Creamy haricot bean mash infused with aromatic herbs and zesty lemon is spread over crispy toasted sourdough, then topped with tender Galician sardines. A sprinkle of fresh parsley and a squeeze of lemon juice complete this dish, making it an ideal appetizer or light meal.
Method
1) Infuse the oil: In a medium saucepan, combine the olive oil, rosemary, thyme, chilli flakes, garlic cloves, and lemon zest strips. Cook over low heat for 15 minutes until the garlic becomes soft but not browned. Remove and discard the herbs.
2) Prepare the bean mash: Add the chopped anchovy fillets to the infused oil and cook for 1 minute until they dissolve. Stir in the haricot beans and warm them gently. Blend the mixture using a hand blender or potato masher, leaving some beans partially intact for texture. Add lemon juice to taste and season with sea salt and black pepper.
3) Assemble the toasts: Spread the warm bean mash generously over the toasted sourdough slices. Top each with sardines, then garnish with chopped parsley. Finish with an extra squeeze of lemon juice and a touch of sea salt and black pepper.
Ingredients
60ml extra virgin olive oil
2 sprigs rosemary
6 sprigs thyme
¼ tsp chilli flakes
2 garlic cloves, peeled
1 lemon, zest peeled into strips and juiced
2 anchovy fillets, finely chopped
1 jar of Perelló Alagrada beans
Slices of sourdough bread, toasted
1 tin of Sardines
Fresh parsley, chopped, for garnish
Sea salt and freshly ground black pepper, to taste
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