beans on toast

Make an elevated version of beans on toast using your favourite beans, plus tomatoes, garlic and chilli – they're great topped with cheese

Turbo beans & cheese on toast

vegetable oil oil

onion,

garlic cloves, finely chopped

tsp smoked paprika, plus extra for sprinkling

tsp cumin

chipotle chilli paste, to taste,

can chopped tomatoes

beans

bread

grated cheddar

Heat the oil in a heavy-based frying pan over a medium heat and fry the onion for 8-10 mins until softened and slightly caramelised. Add the garlic and spices, the chipotle chilli paste or chilli flakes, if using, and some seasoning. Fry for a few minutes more until the mixture is fragrant.

Add the tomatoes, then swirl out the pan using 100ml water and add this too. Simmer for 10-15 mins until the mixture has thickened. Blitz the sauce using a hand blender, then taste for seasoning. Tip in the beans and mix well to coat. Warm through over a medium heat for 5 mins until the beans are piping hot.

Heat the grill to high and toast the bread slices for 3-5 mins. Top with the beans and grated cheese, and pop under the grill until the cheese is melted and bubbling. Sprinkle with a little paprika and serve immediately.

Ready for a quick and satisfying breakfast in just 20 minutes? Look no further than this mouthwatering Smoky Beans on Toast recipe. Packed with flavor and easy to make, this dish is perfect for busy mornings when you need a filling meal to start your day off right.

Smoky Beans on Toast

avocado oil (or preferred cooking oil)

onion

garlic (, minced)

tomato paste

smoked paprika

cumin

red pepper flakes

vegetable broth (, low sodium)

brown sugar

blackstrap molasses

tamari (, low sodium (sub soy sauce))

apple cider vinegar

sea salt (, more to taste)

cracked pepper (to taste)

rustic bread

Heat oil over medium heat in a large skillet. Once the oil is shimmering, add onion and sauté until softened and lightly golden. About 3-4 minutes.

Add the garlic and sauté for 30-60 seconds until fragrant.

Stir in the tomato paste and cook for 30-60 seconds until slightly darkened.

Add the cumin, smoked paprika, and crushed red pepper. Sauté for 30 seconds until fragrant.

Add the broth, sugar, molasses, tamari, vinegar, salt, and pepper. Stir to combine and bring to a mild simmer.

Add the beans and stir to combine. Gently simmer for 10 minutes, stirring occasionally or until the sauce has thickened. Taste for seasoning and add more if needed.

Lightly toast the bread then top each piece with a spoonful of beans. Enjoy!

Deliciously saucy and creamy beans loaded onto crunchy bread. 

CREAMY HARISSA BEANS ON TOAST

olive oil

red onion, finely diced

garlic

butter beans

tsp harissa spice

oregano

cream

lemon

basil

crusty bread of your choice, toasted

Saute the onion in olive oil for 5-7 minutes so it starts to become caramelised. Add the garlic and tomato paste and cook for another minute.

Add the can of beans along with their liquid and use that to deglaze the pan. Stir through the harissa, oregano and cream and let simmer for another 5-10 minutes (depending on how much time you have).

While the beans are simmering, toast your bread.

Stir through the fresh lemon and serve topped with basil.

These nutrition-packed open faced sandwiches are seriously one of my favorite things to makes with a humble pot (or can) of beans and handful of veggies.

This is part of the No Recipe Required series.

No Recipe Required is a series of quick and easy dishes that are more idea than recipe. Each dish in this series is meant to inspire really good, really quick and easy meals that can be adapted to what you like, what you have on hand, and how many people you&#x27;re cooking for. 

Use the recipe as a guideline to use what you have and create a meal that is  satisfying, nourishing, and layered with flavor.

White Beans on Toast with Veggies and Greens

extra virgin olive oil

garlic,

Salt and black pepper

kale, spinach,

lemon juice

sturdy, country-style bread

Butter, Mayonnaise

cheese

If cooking dried beans in the slow cooker...

If cooking dried beans in the slow cooker or instant pot, be sure to reserve about 1 cup (or more) of the cooking liquid. If using canned beans, drain and rinse the beans in a colander in the sink.

Add the olive oil and diced onion to...

Add the olive oil and diced onion to a large non-stick or well-seasoned skillet. Set the skillet over medium heat and cook, stirring frequently, until the onions are soft and translucent.

Add the chopped veggies, and cook, stirring frequently,...

Add the chopped veggies, and cook, stirring frequently, until the vegetables are crisp-tender.

Add the diced garlic, dried herbs, and about...

Add the diced garlic, dried herbs, and about 1 tsp each salt and pepper. (If you're sensitive to salt, start with 1/2 tsp.) Cook, stirring constantly, for 2 minutes.

Add the beans to the skillet. Pour in...

Add the beans to the skillet. Pour in the reserved bean cooking liquid or broth. Turn the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to maintain a simmer. Cook, stirring often until the liquid has reduced by about half.

Add the greens, stirring to mix. Let cook...

Add the greens, stirring to mix. Let cook until the greens are wilted and tender and the liquid has reduced into a sauce. You want the beans to be saucy and not dry, but not swimming in broth.

Remove from the heat and add 1 tablespoon...

Remove from the heat and add 1 tablespoon of lemon juice. Taste and add more lemon juice and/or salt. Cover to keep warm while you prepare the toast.

Toast slices of bread - depending on the...

Toast slices of bread - depending on the size of the loaf, you'll probably want two per person.

Spread the toast with a bit of butter...

Spread the toast with a bit of butter or mayonnaise then top with any and all condiments that you are using.

Spoon the beans over the toast, sprinkle with...

Spoon the beans over the toast, sprinkle with cheese if using, and serve immediately.

Pesto Beans on Toast

10-12 sun-dried tomatoes, chopped

100 g baby spinach

50 g walnuts, toasted

lemon, juiced

yeast

tsp white miso paste (optional)

salt, pepper

bread,

chili flakes

flaky salt

Place pesto ingredients into a blender or food processor, and blend until smooth. Add a few tablespoons fo water to adjust consistency, if needed.

Add white beans, sun-dried tomatoes, and pesto to a skillet, and cook over medium-low heat for 2-3 minutes, or until warmed. Alternatively, if serving cold, mix beans, tomatoes and pesto in a salad bowl.

Place a slice of toasted bread on a plate. Top with warm pesto beans, and sprinkle with chili flakes, basil, and salt. Enjoy!

Top 5 beans on toast recipes from across the web

The most viewed beans on toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Turbo beans & cheese on toast

Smoky Beans on Toast

CREAMY HARISSA BEANS ON TOAST

White Beans on Toast with Veggies a...

Pesto Beans on Toast

Top 5 beans on toast recipes from across the web

The most viewed beans on toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Turbo beans & cheese on toast

Smoky Beans on Toast

CREAMY HARISSA BEANS ON TOAST

White Beans on Toast with Veggies a...

Pesto Beans on Toast

The most viewed beans on toast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine