Anchovy & White Beans On Sourdough

on Aug 05 2026

Creamy white beans, rich anchovies, and toasted sourdough come together with juicy summer tomatoes, herbs, and a drizzle of olive oil (of course!).  This recipe highlights seasonal ingredients with minimal prep for lunch, dinner, or snacking.  Did we mention the fiber?  It packs up to 20 g of fiber, supporting your gut (your "good" microbes will love it) and boosting your brain health.

Anchovy & White Beans On Sourdough

Unique Hammond

Servings

2

Prep Time

10 minutes

Cuisine

Mediterranean

Category

Lunch

Anchovy & White Beans On Sourdough

Ingredients

  • 2 slices Sourdough bread

  • 1/2 cup canned cannellini (white) beans, rinsed and drained

  • 1/2 ripe avocado, sliced or mashed

  • 3–5 high-quality anchovy fillets (oil-packed)

  • 1 stalk celery, finely chopped

  • 1–2 scallions (green onions) or 2 tbsp red onion, finely chopped

  • 1/2 jalapeño, minced (adjust to your heat preference)

  • 1/4 cup fresh flat-leaf parsley, chopped

  • 1–2 tbsp high-polyphenol extra virgin olive oil

  • Juice and zest of 1/2+ lemon (to taste)

  • 1 small red tomato, sliced

  • 2 tbsp raw fermented sauerkraut (for topping)

  • A pinch of flaky sea salt and freshly cracked black pepper

Directions

  1. Toast the Bread (optional): Drizzle your sourdough with a touch of olive oil and toast until golden and sturdy.

  2. Mash & Mix: In a small bowl, roughly mash the white beans (keep some texture). Stir in the celery, scallions, jalapeño, and parsley.

  3. Dress: Fold in the lemon juice, lemon zest, and a generous tablespoon of your high-polyphenol olive oil. Season with black pepper.

  4. Assemble: Spread the avocado onto the toast first. Top with the tomato slices, then the zesty white bean mixture.

  5. Top It Off: Layer on the anchovy fillets and finish with a big heap of raw fermented kraut.
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