Whole-grain Bread with Bean Spread and Watercress
Drain the beans and set 4 tablespoons aside for garnish. Peel garlic and press through a garlic press. Puree the beans with the oil and the garlic and season with salt and pepper. Stir lard (to taste) into the bean puree. Peel the onion, cut into small cubes and fry in clarified butter until golden brown. Drain on paper towels.
Rinse the watercress and spin dry. Top bread slices with bean spread and garnish with reserved beans and the fried onion. Serve garnished with watercress.