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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Butterbeans on Toast With Kale, Lemon, Chilli and Garlic
Introduction from Rukmini Iyer
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.
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From the book
The Green Cookbook
A new set of fuss-free recipes from the author of the Roasting Tin series
Featuring 75 meat-free recipes packed with flavour
Including plenty of one-tin recipes for fans of the Roasting Tin method
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