½ cup white (canneloni) beans: cooked or canned and rinsed

¼ cup red pepper – diced

¼ cup zucchini – grated

1 tbsp canola oil

2 tsp salt

1 tbsp dried dill

½ tsp mustard powder

½ tsp mustard seeds

¼ cup white wine

1½  cloves garlic, 1 sliced. 

1 slice multigrain bread

1 sprig parsley



  1. If using canned beans, rinse them.  If using dried beans, cook them as per package directions.  
  2. Wash all vegetables.
  3. Chop all vegetables required. 

Get Cooking:

  1. Heat a pan over medium heat. 
  2. Add canola oil. 
  3. Add beans and 1 garlic clove, sliced and let them saute for 2 minutes.  Let the garlic brown slightly.  
  4. Add grated zucchini and red pepper. Saute for 5-7 minutes, until medium-soft texture.
  5. Add dried dill, mustard powder, mustard seeds and salt and mix them together. 
  6. Saute them together for 1-2 mintues.   
  7. Deglaze pan with white wine.  Turn heat down to low. 
  8. Toast the bread. 
  9. Slice garlic clove in half and rub cut-end onto the bread. 
  10. Drizzle bread with olive oil 
  11. Scoop bean and veggie mixture onto bread. 
  12. Top with fresh parsley and adjust salt or pepper as desired. 
  13. Serve warm on a pretty dish and enjoy!