White Bean and Watercress Tartines
A classic Italian combo—white beans, roasted peppers, and watercress—gets the tartine treatment here. If the bean purée seems too thick to spread, add a couple of tablespoons of water to thin it out when blending.
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A classic Italian combo—white beans, roasted peppers, and watercress—gets the tartine treatment here. If the bean purée seems too thick to spread, add a couple of tablespoons of water to thin it out when blending.
Ingredients
- 1 14-oz. can cannellini beans, rinsed and drained
- 2 Tbs. lemon juice
- 1 Tbs. grated lemon zest
- 2 cloves garlic
- 1 1/2 cups watercress, stems trimmed
- 1 jarred roasted red bell pepper, drained and thinly sliced
- 1/2 small red onion, thinly sliced (1/4 cup)
- 1 tsp. balsamic vinegar
- 1/2 tsp. olive oil
- 6 slices roasted garlic bread, toasted
Preparation
- Purée beans, lemon juice, lemon zest, and garlic in blender or food processor until smooth.
- Toss together watercress, roasted red bell pepper, onion, vinegar, and olive oil in bowl.
- Spread each toast slice with 2 Tbs. cannellini bean mixture. Arrange watercress mixture on top.
Nutrition Information
- Serving Size Serves 6
- Calories 250
- Carbohydrate Content 32 g
- Cholesterol Content 5 mg
- Fat Content 10 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 2 g
- Sodium Content 346 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g