Shrimp & White Bean Toasties | Louisiana Kitchen & Culture

Ingredients

• 3 garlic cloves
• 4 tbsp Spanish olive oil
• 1 Spanish onion, halved and finely chopped
• 14 oz/400 g canned great Northern, lima, navy, or cannellini beans, drained and rinsed
• 4 tomatoes, diced
• 4 thick slices country bread
• 10 oz/280 g cooked, shelled shrimp
• salt and pepper to taste
• watercress, to garnish