Slow-Reduced Pinto Bean Purée with Smoked Paprika and Garlic on Crostini

Pick through 300g pinto beans, discarding any stones or blemished beans. Rinse thoroughly under cold water.

Transfer beans to a large pot and cover with cold water by 8cm. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam that rises to the surface.

Add 2 whole garlic cloves and 1 tsp salt to the simmering beans. Cook, partially covered, for 60–75 minutes until beans are completely tender and a few will crush easily between your fingers. Test one from the center of the pot.

Drain the cooked beans, reserving 120ml of the cooking liquid. Remove and discard the whole garlic cloves.

Working in two batches, transfer the drained beans to a blender. Add half the reserved cooking liquid and 60ml olive oil per batch. Blend on high for 2 minutes until completely smooth. Pass through a fine-mesh strainer for the silkiest texture, pressing with a spatula.

Pour the strained purée into a wide, heavy-bottomed saucepan. Place over medium-low heat.

In a small skillet, warm 30ml olive oil with 2 tsp smoked paprika over low heat for 60 seconds—just until fragrant and the paprika has bloomed in the oil. Do not let it smoke.

Stir the paprika oil into the bean purée. Cook at a gentle simmer, stirring every 3–4 minutes with a wooden spoon, for 20–25 minutes until the purée has reduced by one-third and coats the back of a spoon thickly. It should mound slightly when dropped from a spoon. Season with additional salt to taste.

Preheat your oven to 200°C (400°F). Slice the baguette into 1cm rounds on a slight diagonal.

Arrange the bread slices on a baking sheet in a single layer. Brush generously with 45ml olive oil and sprinkle with 0.5 tsp salt.

Bake for 8–10 minutes, flipping halfway through, until the crostini are deeply golden and crisp at the edges. Transfer to a wire rack to cool— they'll continue to firm as they cool.

Finely chop 2 tbsp fresh parsley. Finely grate the zest of half a lemon.

Spoon the warm bean purée onto each crostini, mounding slightly. Finish with a pinch of parsley, a dusting of lemon zest, and a thin drizzle of good olive oil if desired.