1 400g Tin of Butter Beans
1 Ripe Avocado
Juice of Half a Lemon
1/2 tsp Smoked Paprika
Salt & Pepper
Pumpkin Seeds
Sourdough
Asparagus
Olive oil, Garlic and Salt & Pepper for cooking
Method
Drain then rinse the butter beans.
Bring a small saucepan of water to the boil, add the butter beans then simmer for 10-15 minutes. Drain then leave to cool whilst preparing the other ingredients.
Slice the ripe avocado in half, scoop it out of the skin and mash.
Add the butter beans and avocado to a bowl, squeeze over the lemon and sprinkle with salt and pepper. Add the paprika and stir until combination reaches desired consistency.
Slice and toast your sourdough.
Blanch the asparagus in boiling water for a couple of minutes before adding it to a small frying pan with garlic, salt and pepper. Pan fry until cooked through. Spread your butter bean avo mash generously over your toast, sprinkle with pumpkin seeds and then add the asparagus.
There we have it! Plant based, protein packed avo on toast! Yum!