Well, not your usual beans on toast. I had some beautiful baby kale in my veg box and decided to sauté it in some olive oil with a shallot, a very small can of cannellini beans, some fresh rosemary and sage. When it was all soft and mostly done, I added some Aleppo pepper, a squeeze of lemon, salt, pepper, a glug more olive oil, and a splash of water, mixed and mashed up a few of the beans so there is a bit of a creamy thick sauce, and done! It is lovely and creamy and lemony and delicious!