serves 6
Make an excellent spread from leftover beans or bean soup. Purée or mash seasoned leftovers and use the spread for fresh spring sandwiches with local vegetables, like a variety of radishes.

2 cups cooked beans, mashed or puréed
2 cloves garlic, minced
Juice of 1/2 lemon
2 Tbsp. minced chives
1 Tbsp. olive oil
Assorted radishes (black, purple daikon, watermelon)
Microgreens or sprouts
6 slices bread, thinly sliced and toasted
Coarse salt and pepper to taste
Good olive oil, for finishing

In a bowl, blend together beans, garlic, lemon juice, chives, and olive oil; season with salt and pepper. Shave radishes as thin as you can on a mandoline. Spread bean mash on each toasted bread slice; arrange radishes over the top and finish with microgreens or sprouts. Drizzle olive oil over toasts and season with coarse salt and fresh-cracked black pepper.