016 / 75 · A Lunch Without Cooking

White Bean, Radish and Mustard Rye Toasts

4 topped rye toasts · Active 15 min · Total 19 min

Print recipe · PDF

White beans mashed with mustard make a quick topping for rye toast, with radishes supplying a crisp bite. A fork and one bowl are enough for the bean mixture. Toast the bread in a dry skillet if the camper has no toaster, then add the topping just before eating.

Jump to ingredients

White bean and radish rye toasts with mustard.

Mash enough to hold together

Drain the beans thoroughly so the topping does not soak into the toast. Mash about two-thirds and leave the rest partly intact for texture. Mustard, lemon and oil loosen it into a spread without making it runny. Radishes can be sliced with a small knife; they do not need a mandoline in a cramped galley. Dry them after washing.

One bowl, one pan

Make the bean mixture before heating the skillet. Once the bread is toasted, the meal comes together quickly and needs no warm holding. The beans can be kept chilled for a later meal, but store them separately from the bread and radishes. A tin is convenient because unopened beans need little preparation; once opened and mixed, the topping is perishable and belongs in a reliably cold refrigerator or cooler.

Ingredients

  • 1 can cannellini beans, 15 oz (425 g), drained and rinsed
  • 1 tablespoon olive oil (15 ml)
  • 2 teaspoons Dijon mustard (10 g)
  • 1 tablespoon lemon juice (15 ml)
  • 1/4 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 4 slices rye bread (160 g)
  • 6 radishes, thinly sliced (75 g)
  • 1 tablespoon chopped chives (3 g)

Set out

Mixing bowl, Fork, Dry skillet or toaster

Allergens

Rye (gluten), Wheat, Mustard. Check labels and substitutions.

Make it

  1. Mash beans coarsely in the bowl. Stir in oil, mustard, lemon, salt and pepper until spreadable.
  2. Toast rye in a dry skillet over medium heat for about 2 minutes per side, or use a toaster.
  3. Divide bean mixture among the warm toasts.
  4. Top with radishes and chives and serve immediately.

Check the refrigerator, not just the dial

Use a refrigerator thermometer in a mobile kitchen. A cold-feeling compartment is not proof that perishable leftovers are at 40°F/4°C or below.

A useful detail

A very dense rye may need a longer, lower toast so its surface crisps without scorching.

Another way

  • Use chopped scallion greens instead of chives.
  • Add 1 teaspoon drained capers to the bean mixture for extra sharpness.

Keep it well

Refrigerate bean topping separately at 40°F/4°C or below for up to 3 days, within 2 hours of preparation or 1 hour above 90°F/32°C. Assemble toast only when eating. Keep topping chilled during travel.