2 teaspoons olive oil
1 clove garlic, minced
¼ teaspoon salt
1 cup cooked kidney or pinto beans + liquid
2 slices toast
3 to 4 teaspoons brown mustard
Feta, for serving
Chili flakes, for serving
Parsley, for serving
Heat a small pan over medium-low heat. Add the olive oil followed by the garlic. Sauté until the garlic is golden 1 to 2 minutes. Add in the pinto beans with their liquid. Bring to a boil, reduce to a simmer, and cook until most of the liquid is gone. Taste and add salt as needed.
Assemble the toast with a spread of brown mustard, beans, and a sprinkle of feta, parsley, and chili flakes (if desired.)
Tips + Tricks: As mentioned in the video, I like to cook my pinto beans with rosemary. If you're using canned beans or beans with different flavors, I recommend adding a teaspoon or so of fresh rosemary to the garlic/bean mixture.
Stock up on the pantry items: pinto beans, garlic, kidney beans
Find it online: https://naturallyella.com/garlicky-bean-toast/