[Lara]

I find beans very versatile and as I mostly eat plant based foods, this is a handy, fast way to get some protein if you add it to a toasted whole wheat English muffin.

I was just making this for morning tea and thought I'd post in case someone else wanted to try it some day for something different. I find 1 can of beans makes enough to top 2 whole English Muffins sliced into 4 so that's 4 portions. I wouldn't keep it more than a day after preparing.

• 1 can no-added salt white beans (cannellini is the type I use) washed and strained and then smashed with a fork in a bowl.
  
• 1 tablespoon or more or less as required of your fav mayo. I use vegan mayo myself. Mix it well with the smashed beans.
  
• cracked pepper to taste
  
• cayenne pepper to taste.
• Mix well into bean/mayo mix
  
• English Muffins slice then toast. Nicest when a little crispy.

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[agate]

That looks good. The cracked pepper and cayenne could make it fairly spicy--and since those beans can be a bit on the bland side, pepping them up this way seems really appealing.

[Lara]

The vegan mayo I use has a bit of a tang to it too. It has a back flavour of lemon so it peps it up a little. A squeeze might be ok in the bean mix but I've never tried that. I have enough trouble getting the amount of cayenne just right. Too little or too much and it's not good. When the ratio is right it's yummy.