Ingredients

• 2 diagonal slices ciabatta or baguette
• 2 tbsp olive oil
• 1 garlic clove
• 1 tbsp olive oil
• 1 tsp dried chilli flakes
• ¼ 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

Directions

• 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.