- 2 diagonal slices ciabatta or baguette
- 2 tbsp olive oil
- 1 garlic clove
- 1 tbsp olive oil
- 1 tsp dried chilli flakes
- Âź onion, chopped
- 1 garlic clove, finely chopped
- 100g/3½oz spinach
- 55g/2oz kidney beans from a tin, rinsed and drained
- 1 tsp chopped parsley, to garnish, optional
- salt and freshly ground black pepper
- Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place.
- For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.
- Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.
- Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve.