Bean Purée on Bread

Ingredients

• 200 g dried white bean kernels
• 1 Garlic clove
• 1 bunch Oregano
• 1 onion
• 100 ml olive oil
• Salt
• pepper (from grinder)
• 6 whole grain rolls (with seeds)
• sage sprig (with flowers)

Instructions

1. 1.

   Soak the bean kernels overnight in cold water. Peel the garlic, wash the oregano, tie together. Drain the beans, rinse, and cook with garlic and oregano for about 1-1½ hours until soft. If needed, add more water. Remove oregano, drain water, let beans cool. Squeeze the beans out of their skins.

2. 2.

   Mash the bean kernels with garlic into a purée. Peel the onion, dice finely, and brown in half the oil. Reserve some diced onions for garnish. Stir the roasted onions with the remaining olive oil into the bean cream. Season with salt and pepper to taste.

3. 3.

   Slice the bread thinly, brush with bean fat. Garnish with leftover onions and sprigs of flowering sage on plates, grind a little pepper over them, and serve.