Serves 4
200 g beans
200 g wild greens (borage, fennel, chicory, wild mustard)
100 g cherry tomatoes
1 garlic clove
200 g durum wheat bread
125 ml evo oil
salt
Soak the beans for 3 hours. Wash the vegetables. Slice the tomatoes and bread.
Cook the beans in a frying pan over a low heat, and boil the vegetables. Soften the garlic in a frying pan with the oil and add the tomatoes, beans and vegetables.
Toast the slices of bread in the oven.
Place the beans and vegetables on the toast. Drizzle a little olive oil on the top and serve hot.
