Andrew and I had a dish similar to this at Beretta last weekend. The bean puree was so rich and creamy, we swore it had dairy in it. But upon asking our server, we were told that it was simply finely pureed fava beans, olive oil, garlic, herbs, salt and pepper. I couldn’t get it out of my mind, and so set out to replicate it, this time using even-creamier butter beans. The resulting mixture was so decadent, I could have eaten it standing over the sink, using a spoon. Fortunately, I managed to hold it together until I had assembled this gorgeous open-faced-sandwich-slash-crostini.

If I were going on a picnic, however, I would have pressed the two baguette halves together, sliced it into sandwich-size pieces, wrapped them and packed them in a basket with some wine and fresh fruit.

• ingredients
• 1 15-oz. can butter beans, drained and rinsed $1.50
• 1/4 cup extra virgin olive oil, plus more for garnish Pantry
• 2 cloves garlic, chopped Pantry
• 1 small handful fresh basil leaves $1 for a bunch
• juice and zest of 1 lemon $0.50
• salt and pepper to taste Pantry
• 1 very fresh baguette, sliced lengthwise $2
• 1 cup (packed) fresh arugula $1
• 2 oz. fresh Parmesan, shaved $4 for 10 oz.

Total Cost of Ingredients $10

Directions

In a food processor or blender, puree butter beans, olive oil, garlic, basil and lemon juice, until smooth and very creamy. Season with salt and pepper to taste.

Spread the baguette slices generously with the butter bean mixture and top with the arugula, Parmesan, zest, a drizzle of olive oil and more salt and pepper.

Cut into bite-size slices and serve.

Serves 4-6.