lunch · Ethiopian-inspired
Berbere Tomato Cannellini Bean & Green Bean Sandwich
A spicy sandwich with cannellini bean, green bean, and a berbere tomato finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 4 servings
- 2 cups cannellini bean, drained and rinsed
- 4 cups green bean
- 1 tbsp olive oil
- ½ tsp salt
- 2 tsp berbere seasoning
- 2 tbsp tomato paste
- 2 cloves garlic, minced
- 8 slices whole-grain bread
- 2 cups spinach
Equipment
Large skillet
How to make it
- 1
Cook the cannellini bean and green bean with olive oil and salt in a skillet. Cook until the cannellini bean is hot and the vegetables are tender.
- 2
Stir together the berbere seasoning, tomato paste, garlic and coat the cannellini bean mixture.
- 3
Layer the filling and spinach between the whole-grain bread slices.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
Contains wheat. Packaged ingredients can vary, so check labels and cross-contact information.