Butterbeans on Toast With Kale, Lemon, Chilli and Garlic

I like to think of this as a sort of deconstructed bruschetta – the marinated lemon and chilli butterbeans piled onto crisp, almost-fried bread makes a lovely light dinner. The beans taste even nicer the next day stuffed into sandwiches, with vegan or ordinary cream cheese and a dash of hot sauce for an extra kick.