Italian · Breakfast
White Bean Sun-Dried Tomato Smash Tub
Roughly mashed cannellini beans with sun-dried tomatoes, fresh basil, and olive oil, batch-prepped for an Italian vegan smash tub scooped onto sourdough toast.
$
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
420Calories
14gProtein
16gFat
48gCarbs
3gSugar
9gFiber
580mgSodium
0mgChol
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Instructions
1
Prep
Drain, rinse, and pat dry 1 can (400g) cannellini beans. Finely chop 40g sun-dried tomatoes, tear 10 basil leaves, chop 1 tbsp parsley and 0.5 tbsp rosemary. Finely grate 1 garlic clove. Measure 1.5 tbsp olive oil, 1 tbsp lemon juice, 0.5 tsp lemon zest, 0.5 tsp oregano, 0.25 tsp salt, 0.25 tsp pepper, and 0.125 tsp chilli flakes.
2
Build
Add drained beans to a medium bowl and mash with a fork until roughly two-thirds creamy paste with one-third whole beans remaining for texture and bite.
3
Build 2
Whisk in grated garlic, olive oil, lemon juice, lemon zest, dried oregano, salt, pepper, and chilli flakes over medium-low heat (no stove required), stirring 1 minute until the mixture turns creamy and evenly seasoned.
4
Finish
Fold in chopped sun-dried tomatoes, torn basil, parsley, and rosemary gently, mixing 20 seconds until herbs are evenly distributed and basil leaves stay mostly whole. Transfer to an airtight tub and refrigerate up to 3 days.
5
Plate
Toast 1 slice wholemeal sourdough per serving over medium heat 2 to 3 minutes until golden and crisp. Scoop roughly 133g bean smash onto each, scatter extra torn basil and cracked black pepper at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 can (15 oz) cannellini beans
- 40g (1.4 oz) sun-dried tomatoes in oil
- 10 fresh basil leaves
- 1 tbsp fresh flat-leaf parsley
- 0.5 tbsp fresh rosemary
- 1 garlic clove
- 1.5 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 0.5 tsp fresh lemon zest
- 0.5 tsp dried oregano
- 0.25 tsp fine sea salt
- 0.25 tsp cracked black pepper
- 0.125 tsp dried chilli flakes
- 2 slices wholemeal sourdough