Butter Beans on Toast

1: Peel and mince garlic cloves.

2: To a frying pan or pot on medium heat, add 1 tbsp olive oil and minced garlic, leaving one minced clove aside (for the pesto). Stir frequently to prevent burning.

3: Halve cherry tomatoes, and add them to the pan once the garlic has browned a bit.

4: Drain and rinse the can of butter beans and add to the pan, along with coconut milk, tomato paste, nutritional yeast, Italian spice blend, and salt. Give it a good stir until well combined and bring to a simmer.

5: Simmer for 5 minutes, stirring every couple of minutes. If the coconut milk simmers down too much, add a few more tbsp of coconut milk/water to loosen.

6: Prepare the homemade pesto with 1 tbsp olive oil, 1 minced garlic clove, and plenty of fresh basil (chopped very finely).

7: Serve the beans on toast with the fresh pesto on top, and enjoy!