Leftover cooked cannellini beans — tomorrow’s mash on toast

After the soup a bowl of white beans sits in the cold — I no longer want them back in a pan. I mash them in the bowl with a fork: oil, salt, a little garlic from the board — and a thick spread goes onto toasted bread. Breakfast or a light supper without another pot.

Leftover cooked cannellini beans — tomorrow’s mash on toast. Kidney in chilli, black in quesadilla, black-eyed peas in salad are other plates; yesterday’s potato mash is another starch. Here it is cannellini already cooked: a soft white paste on toast — not a shop hummus tin and not a second soup from the same beans.

Dry beans I revive with a spoon of liquor from the same pot, not tap water. If the box already smells sour — I don’t mask it with toast. This note is only the beans already cooked at ours.

I don’t need a second boil for a side. I need warm toast with a white spread and a quiet minute. In your kitchen do white beans go onto bread — or go back into the pot?