Ingredient Notes

White beans, black eyed peas, bread and other ingredinets in bowls with text overlay.

White beans: Look for canned small white beans — don’t use the larger, cannellini beans. Smaller beans work better for assembling crostini or scooping it up with chips.

Black-eyed peas: Any brand will work but I seriously LOVE Glory Seasoned Southern Style Blackeye Peas (not sponsored, just love!). They are lightly seasoned and perfect for use in recipes like this.

Bread: A baguette works best here — sliced and lightly toasted so it holds up under the bean mixture without getting soggy (see instructions below). You can also use crostini from the bakery section to save time but fresh is always best!

Avocado: Use a just-ripe avocado so it holds its shape when mixed in. If it’s too soft, it’ll blend into the beans instead of adding that nice creamy bite.

Jalapeño: Remove the seeds and membrane for mild heat, or leave some in if you want a spicier kick.

Lime: Fresh lime juice really brightens up the mix. Bottled won’t give you the same flavor.

White bean crostini with black eyed peas and avocado on a wood platter.

How to Make White Bean Crostini

Four images of white beans combined with other ingredients in a bowl and sliced bread on a baking sheet.

Combine the ingredients (except avocado): Lightly rinse and drain the beans and black-eyed peas. Add them to a large bowl with the red bell pepper, green onions, jalapeño, and cilantro. Whisk the dressing together in a small bowl.

Add avocado and toss: Add the dressing and chopped avocado and gently toss everything together. Take care not to mash the avocado—you want those creamy chunks to stay intact.

Prep the crostini: Brush baguette slices with olive oil and place them on a baking sheet. A pastry brush works well here to get even coverage.

Toast the bread: Bake the crostini in a 375 degree F oven until lightly golden and crisp.

Storage and Make-Ahead Tips

The bean mixture (without the avocado) can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. This gives the flavors time to meld, which makes it even better the next day.

Wait to add the avocado until just before serving to keep it fresh and prevent browning.

To save even more time, you can slice and toast the baguette a few hours ahead and store the crostini at room temperature in a zippered bag or covered container.

Store any leftover bean mixture in an airtight container in the refrigerator for up to 2 to 3 days. Just note that the avocado may brown slightly over time, but it will still taste great. It’s delicious the next day as a dip with tortilla chips or spooned over salad greens for a quick lunch.

Bowl of white bean and black-eyed pea mixture with avocado, red bell pepper, jalapeño, and cilantro, with toasted baguette slices and crostini in the background.

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This post was originally published on December 29, 2014. It has been updated with new text and images.