This recipe is perfect beans "Black eye" TM "Mistral", it does not require pre-soaking, cooks relatively quickly, puree the beans very tender and tasty. So, to measure out the beans, put in a saucepan, cover with cold water at the rate of 1:5, add 2 husked cloves of garlic, peeled onion, half of the lemon and celery. Bring beans to a boil and cook until tender over medium heat (it took me an hour). Add salt at the end of cooking.

The beans are ready drain in a colander. Remove the lemon, celery and onion. Garlic can be left. A small portion of beans set aside in a bowl, add the chilli, a teaspoon of lemon juice and olive oil and lemon zest. A large part beans to blend, adding the remaining butter and the juice of half a lemon.

Slice the ciabatta, brush with olive oil and roast in the oven under the grill. On toasted bread put a slide bean paste, top with whole beans and garnish with mint leaves. Very tasty!