Meyer Lemon and Gigante Bean Open Faced Sandwiches

Name: Meyer Lemon and Gigante Bean Open Faced Sandwiches
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams gigante or butter beans, rinsed; 1 Tbsp champagne vinegar; 59 milliliters extra virgin olive oil; 2 teaspoons Meyer lemon zest; 3 Tbsps Meyer lemon juice; 118 milliliters chopped onion; 59 milliliters chopped parsley; 4 servings Pepper; 4 servings Salt; 4 slices 1-inch slices pain au levain or other rustic bread, toasted

This recipe serves 4. Watching your figure? This gluten free and vegan recipe has 217 calories, 6g of protein, and 14g of fat per serving. A mixture of salt, champagne vinegar, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring a small saucepan of water to a boil. Drop in onions and blanch for 1 minute, then drain.

Ingredients you will need

Onion

Water

Equipment you will use

Sauce Pan

In a large bowl, whisk together lemon juice, lemon zest, vinegar, and olive oil.

Ingredients you will need

Lemon Juice

Lemon Zest

Olive Oil

Vinegar

Equipment you will use

Whisk

Bowl

Add onions and beans to dressing and toss to combine. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Onion

Beans

Let beans stand for at least 30 minutes while flavors develop. If making the night before, keep beans in refrigerator and bring back to room temperature before serving.

Ingredients you will need

Beans

Just before serving, toast slices of bread. Toss beans with parsley.

Ingredients you will need

Parsley