Mackerel And Refried Butter Beans Tartines

Ingredients

For the Refried Butter Beans:

  • 1 x 14-oz can of butter beans (or other canned white bean), rinsed and drained well 
  • 1⁄2 cup white onion, finely chopped
  • 1 clove garlic, finely minced
  • 1⁄2 tsp dried oregano
  • 1 tbsp chopped fresh dill
  • 3⁄4 cup broth (chicken or vegetable)
  • 1⁄2 tsp kosher salt, more or less to taste 
  • Oil for sautéing

For the Parsley Salad:

  • 1⁄2 cup roughly chopped fresh parsley leaves 
  • 1 tbsp fresh dill
  • 2 tbsp fresh lemon juice
  • 6-7 tbsp extra virgin olive oil
  • Kosher salt to taste

For Assembly + garnish:

  • 2 x 115g cans of Gold Seal Mediterranean Style Mackerel
  • 6 slices of sourdough bread, toasted and brushed with some extra virgin olive oil while still hot 
  • Sprinkle of Maldon salt (or other flakey salt)

Directions

Make the parsley salad: Mix all ingredients together and set aside at room temperature while you prepare the refried beans.

Make the refried beans:

    • Preheat a skillet over medium heat.
    • Drizzle some oil, add the chopped onions along with 1⁄4 tsp kosher salt and sauté a couple of minutes or until softened.
    • Add minced garlic, dried oregano and fresh dill. Sauté a minute more.
    • Add well-drained beans and mix well.
    • Pour in the broth and while it comes to a simmer, mash with a fork to get to desired texture – I like it mashed with some texture still.
    • Cook about 2 minutes or when the liquid is noticeable reduced. Take off heat.
    • Taste and add salt and pepper to taste. If it is too thick, mix in some hot water to thin to desired consistency.

Assemble: Spread refried beans on toasted bread slices. Add fillets of Mackerel, including olives from the can. Top with parsley salad and a sprinkle of flakey salt.