Toast with Bean Puree, Corn and Tomatoes

For the toast with bean puree, corn and tomatoes, first prepare the bean puree. Pluck the parsley from the stems and chop. Peel the onions and garlic and chop them finely as well.

Heat some olive oil in a pan, sauté onion and garlic in it and set aside.

Strain the kidney beans and rinse briefly. In a bowl, blend the beans, onion, garlic, salt, pepper, parsley, some chili and 1 tsp olive oil with a hand blender until fine.

Strain the corn, wash the cocktail tomatoes and cut them into fine slices.

Spread one half of each toast with the bean puree and top with the corn, tomato halves and grated cheese.

Place the second half of the bread on top and bake in the toaster until golden brown. Serve the toast with bean puree, corn and tomatoes immediately.

Here you can find the video of the recipe.

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