Ingredients

· ¼ cup olive oil

· 2 onions

· 4 garlic cloves

· 1 red chilli

· 2 teaspoons thyme leaves

· 2 tablespoons vinegar

· 400 g each butter beans & borlotti beans

· ½ silverbeet

· 300 g ciabatta loaf

· Goat’s cheese & parsley

Method

Heat oil in a frying pan over medium heat, add onion, season and cook, stirring, for 10 minutes or until very soft. Add garlic, chilli and thyme and cook for two minutes. Add vinegar and reduce by half, then add beans, stir to coat and cook until warmed through. Add silverbeet and cook, stirring regularly, for five minutes or until leaves are wilted. Check seasoning and set aside. Heat a grill pan to high heat. Lightly brush bread on both sides with olive oil and grill for one minute each side or until charred. Rub with cut side of garlic clove. To serve, spread a thin layer of goat’s cheese over charred toast and spoon bean mixture on top. Scatter with extra chilli and parsley and serve.