Vegan Spanish-Style Smoky White Beans

Vegan Spanish-Style Smoky White Beans

We’re updating this classic appetizer as a hearty meal for two.

177 Likes
Time: 20 min
Serves: 2
Print

Beans and toast are a classic pairing, but the addition of a few seasonings and herbs can take this traditional meal to a whole new level. Served as an appetizer or a light lunch, our version of Spanish-style beans and toast is perfect for two … but we’re pretty sure you won’t want to share. And guess what? This meal takes only 20 minutes to prepare.

What you need:

½ cup vegetable broth, divided
1 medium clove garlic, minced
¼ cup finely diced red onion
1 stalk celery, diced
2 tablespoons tomato paste
1 (15-ounce) can northern white beans, drained
1 tablespoon apple cider vinegar
¼ cup chopped fresh cilantro
½ teaspoon liquid smoke
¼ teaspoon salt
¼ teaspoon black pepper
4 slices toasted sourdough bread

What you do:

1. Combine ¼ cup vegetable broth, garlic, onion, and celery in a skillet over medium heat and cook until fragrant and translucent. Add tomato paste, beans, vinegar, and remaining ¼ cup broth, and cook until barely warmed through, approximately 1 minute.
2. Stir in cilantro and liquid smoke, and cook for another 30 seconds. Add salt and pepper. Serve with toasted bread and garnish with fresh cilantro.

Share this

Looking for the best vegan recipes? Then you're going to LOVE our award-winning magazine!

Subscribe Now