In a medium frying pan, heat the 2 teaspoons of olive oil over medium heat. Once hot, add the 1 clove of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Next, add the 1 cup of cooked kidney or pinto beans along with their liquid. Stir in the 1 teaspoon of salt, and allow the mixture to simmer for about 5 minutes, stirring occasionally.
Using a fork or potato masher, gently mash the beans to your desired consistency. Adjust the seasoning if necessary.
While the beans are simmering, toast your 2 slices of bread until golden and crispy.
Spread 3 to 4 teaspoons of brown mustard on each slice of toasted bread. Top generously with the garlicky bean mixture.
Crumble some feta over the top, sprinkle with chili flakes for a kick, and finish with a handful of parsley. Serve immediately and enjoy!
