My Beans on Toast

Written by  //  November 20, 2013  //  Recipes, Side Dishes, Vegan, Vegetarian  //  No comments

My beans on toastWho doesn’t like beans on toast?  I do but I don’t always want my beans covered in a sloppy sauce.  I made this cannellini bean mixture to go with sea bass instead of potatoes and I decided the leftovers would be nice on toast, I was right.  I ate it warm with the fish and cold on the toast.  This was my lunch recently, butternut squash soup and beans on toast.  You can either serve the mixture chunky or smooth or maybe half and half.  Vary the ingredients to suit what you like and what you have in the fridge and the cupboard.

My Beans on Toast
Prep time
Cook time
Total time
Quick and easy. It is nice eaten hot or cold
Recipe type: Side Dish
Cuisine: Italian
Serves: 2
  • 1 tin cannellini beans drained and rinsed. ( use flageolet or butter beans if you prefer)
  • good olive oil
  • olives
  • capers
  • Fresh or sun dried tomatoes
  • garlic, just a tiny bit chopped
  • crushed dried chillies
  • lemon juice
  1. Put a good glug of olive oil in a pan.
  2. Add your beans and your choice of extras, go easy on the garlic as you are not cooking the mixture just warming it so it could be powerful.
  3. Heat till warm, remember everything is already cooked.
  4. Add more oil till it is the consistency you want.
  5. Add lemon juice to taste if you like.
  6. Pile on sourdough toast and enjoy.


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