Butter bean & chilli prawn bruschetta

Name: Butter bean & chilli prawn bruschetta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 1 clove/s garlic; 2 slice/s Crosta & Mollica Pane Pugliese (or other crusty bread); 3 tbsp extra virgin olive oil; 1 shallot, finely chopped; 400 g can Essential Butter Beans, drained and rinsed; ½ lemon, cut into wedges, to serve; 130 g Waitrose Garlic & Chilli King Prawns; 1 tbsp chopped flat leaf parsley

Smashed, lemony beans make a brilliant base for spicy king prawns. These make a great light lunch, or create smaller toasts and add them to a sharing spread.

4 out of 5 stars(5) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves2
CourseSnack
Prepare5 mins
Cook15 mins
Total time20 mins

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1 clove/s garlic
2 slice/s Crosta & Mollica Pane Pugliese (or other crusty bread)
3 tbsp extra virgin olive oil
1 shallot, finely chopped
400g can Essential Butter Beans, drained and rinsed
½ lemon, cut into wedges, to serve
130g Waitrose Garlic & Chilli King Prawns
1 tbsp chopped flat leaf parsley

Preheat the grill to medium-high. Cut the clove of garlic in ½ and rub all over one side of each piece of bread. Set the bread on a baking tray and drizzle with ½ tbsp oil. Toast for 2-3 minutes, turning halfway, or until golden; set aside.
Meanwhile, drizzle the remaining 2½ tbsp oil into a saucepan. Chop the garlic (including the ½ used for rubbing the bread) and add to the pan with the shallot. Cook for about 5 minutes over a low-medium heat until the shallot and garlic are soft but not coloured. Add the butter beans with a pinch of salt and cook for 5 more minutes.
Add a squeeze of lemon to the beans and either crush with a potato masher or pulse in a blender to a chunky purée. Divide between the toasts; spoon over the prawns with their oil. Sprinkle with the parsley and serve with the remaining lemon wedges.