Smashed White Bean & Adana Kraut Sourdough

Smashed White Bean & Adana Kraut Sourdough

Adana Kraut ·Sandwich ·15 min ·Serves 2

Smashed White Bean
& Adana Kraut Sourdough

Smoky cannellini beans, charred sourdough, crispy shallots and a generous heap of Adana Kraut. The kraut's bird's eye heat and dill-bright sharpness cut straight through the richness of the beans. Big, loud, and deeply satisfying.

15
Minutes
2
Servings
£4
Per Serve

Ingredients

2 thick sourdough slices
1 tin cannellini beans
2 tbsp tahini
1 lemon, juiced
1 garlic clove, grated
1 tsp smoked paprika
1 shallot, thinly sliced
Olive oil
Handful rocket
Sea salt & black pepper
Chilli flakes (optional)
3–4 tbsp Adana Kraut

Method

1Drain and rinse the beans. Mash roughly with a fork — keep it chunky. Stir through tahini, lemon juice, grated garlic, and smoked paprika. Season generously.
2Fry the shallot slices in olive oil over medium-high heat until golden and crispy, about 4–5 minutes. Drain on paper towel.
3Toast or grill the sourdough until deeply golden. Drizzle with olive oil while hot.
4Spread the bean mix generously on each slice. Layer rocket and crispy shallots. Finish with a heaped spoonful of Adana Kraut added cold, straight from the jar — never heat it.
5A pinch of chilli flakes and a thread of extra virgin olive oil to finish. Serve open or stacked.

Why Adana Kraut works here

Adana Kraut carries the warmth of bird's eye chilli and dill fermented slowly into white cabbage and carrot. That heat and sharpness is the perfect foil for creamy, dense proteins — lifting the whole sandwich and adding complexity you'd otherwise build with three separate condiments. It's the Anatolian flavour spine of Adana, the city, reimagined in a jar. Find it at thecanbo.com.

A note on serving

Always add Canbo kraut cold, over warm food — never cook it. Heat destroys the live cultures. The contrast of cold, tangy kraut against warm toast is also part of the experience: a texture and temperature thing as much as a flavour one.

The smashed beans keep well in the fridge for 3 days. Make a big batch and let people build their own — the kraut is always the showstopper.

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