Ingredients

Steps

• Heat 25g of butter in a frying pan and fry chopped garlic over a gentle heat for one minute.
• Add 100g of flageolet beans to the pan, season with salt and pepper, and warm through gently.
• Mash the beans with a potato masher and stir in the chopped parsley.
• Spread the mashed bean paste onto the toasted crusty bread slices.
• Drizzle with olive oil and garnish with fresh chervil before serving.