Recipe for: Pasta made from roasted beans with thyme on a slice of whole grain bread - photo 1
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Recipe for: Pasta made from roasted beans with thyme on a slice of whole grain bread

Spicy Christmas Appetizers Appetizers 60 min Easy 0 views ~26.92 PLN * - (0)
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Description

A delicate, aromatic paste made from roasted beans with the addition of fresh savory, served on a slice of well-baked whole grain bread. The dish combines the rustic, slightly nutty notes of roasted beans with the herbal, spring accent of savory and the citrus freshness of lemon. Perfect as an appetizer during summer gatherings, and thanks to its distinctiveness, it also works well as one of the dishes on the Christmas Eve table in a modern rendition. The paste is filling, rich in plant protein, and pairs well with spicy additions, crunchy whole grain bread, and fresh herbs. Visually appealing — the creamy texture of the paste contrasts with the dark, grainy bread, while the green leaves of savory and parsley add freshness and color.

Ingredients Used

Ingredients (11)

Servings:
6
  • White bean 600 g
  • Whole grain bread 360 g
  • Rapeseed oil 30 g
  • Onion 1 pcs (~150 g)
  • Garlic 2 clove (~10 g)
  • Lemon 0.6 pcs (~50 g)
  • Savory 30 g
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Natural yogurt 100 g
  • Parsley 1 bunch (~30 g)
💰 Estimated dish cost: ~26.92 PLN (4.49 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the beans

1

If you are using dry beans: sort the beans (remove stones), cover with cold water so that the water is 3 cm above the beans, and soak for at least 8 hours (preferably overnight). After soaking, drain the water, cover with fresh water, and cook on low heat for 60–90 minutes until the beans are soft and can be easily mashed between your fingers. If you are using canned beans: drain the beans in a colander and rinse with cold water, then dry on a paper towel.

Ingredients: White bean
Use a large pot to cook the beans (min. 3 l). If the beans swell after soaking, remember to leave some water. Check the softness with a fork — the cooked beans should not be hard in the middle.
2

Dry the beans on a paper towel. Heat a skillet (preferably cast iron or non-stick, 26–28 cm) over medium heat, pour in 1 tablespoon of rapeseed oil, and evenly spread the beans in the skillet. Toast for 8–12 minutes, stirring with a wooden spoon every 2 minutes, until the beans are lightly browned, the skins start to crack, and you can smell a nutty aroma.

Ingredients: White bean, Rapeseed oil
Use a wide pan so the beans are in a single layer — this will prevent steaming. If the beans start to splatter, lower the heat. The beans should have a light golden color, not burnt — a burnt taste is bitter.

Pasta

3

Peel and finely chop the onion. In a separate pan, heat 1 tablespoon of rapeseed oil over medium heat. Add the onion and sauté for 6–8 minutes, stirring, until it becomes translucent and slightly golden. Sautéing will bring out the sweetness of the onion and enhance the flavor of the paste.

Ingredients: Onion, Rapeseed oil
Use a pan with a diameter of 20–24 cm and a wooden spoon for stirring. Do not fry on too high heat — the onion should become translucent, not burnt.
4

Peel the garlic and crush it with a press or finely chop it. Add the garlic to the warm, but not smoking, onion in the pan and sauté for 30–40 seconds just to release its aroma — do not allow it to brown (bitter taste).

Ingredients: Garlic, Onion
Use a garlic press or a knife and cutting board. Add the garlic only when the onion is soft, so it doesn't burn too quickly.
5

Transfer the roasted beans and the sautéed onion with garlic to a blender or food processor. Add the juice of half a lemon (about 25 g) and 2 tablespoons of rapeseed oil (30 g total from the pan). Blend in pulses, then in a continuous stream until you achieve a smooth but still slightly chunky consistency — about 30–60 seconds depending on the device.

Ingredients: White bean, Onion, Garlic, Lemon, Rapeseed oil
Use a blender or food processor. If you don't have a blender, you can mash the beans with a potato masher to a paste-like consistency, though it will be more rustic.
6

Add chopped fresh savory (leave a few leaves for decoration), salt, and pepper to the paste. If you are using natural yogurt, add 100 g now and briefly blend to achieve a creamy texture. Taste and adjust the seasoning — add more lemon juice, salt, or pepper to taste.

Ingredients: Savory, Salt, Black pepper, Natural yogurt
Add the savory gradually — it has an intense flavor. If you prefer a more herbal character, add an extra leaf of savory. For the vegan version, do not add yogurt.

Assembly and serving

7

Prepare slices of whole grain bread. You can lightly toast them in the oven at 180°C for 5–7 minutes (until the edges are golden) or place them on a hot grill for an extra smoky flavor. Warm bread contrasts better with the creamy spread.

Ingredients: whole grain bread
If you are using a toaster, keep an eye on the time — the bread should be crispy but not burnt. It's best to use an oven rack or a grill pan.
8

Spread 2–3 tablespoons of the paste (about 40–60 g per slice) on each slice of bread. Garnish with thyme leaves and optionally with chopped parsley. Serve immediately to keep the bread crispy.

Ingredients: whole grain bread, White bean, Savory, Parsley
Use a wide spoon or spatula to spread the paste. Additionally, you can add a bit of rapeseed oil on top for shine and flavor.
9

Optionally, serve the paste in a bowl next to the slices of bread so guests can spread it themselves. You can also serve slices of fresh lemon and additional rapeseed oil for drizzling.

Ingredients: Lemon, Rapeseed oil
For parties, prepare the paste in advance (see storage tips) and refresh it with lemon juice before serving if you notice a loss of freshness in flavor.

Fun Fact

💡

Savory is an herb known in Central European cuisine; it was once used not only for meat and bean dishes but also to aid digestion. Roasting beans brings out malty-nutty aromas that naturally enhance the flavor of the paste.

Best for

Wigilia Letnie przyjęcie Przekąska na grill

Tips

🍽️ Serving

Serve on lightly toasted whole grain bread, garnished with fresh chervil and parsley. It pairs well with pickled cucumber, marinated mushrooms, or a fresh salad of tomatoes and onions. For a bolder version, add a few drops of spicy oil or thin slices of red onion.

🥡 Storage

Store the paste in an airtight container in the refrigerator for up to 3 days. Before serving, take it out 20–30 minutes in advance to bring it to room temperature; if needed, refresh it with lemon juice and 1 teaspoon of oil. Do not freeze, as it will change the texture of the paste.

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