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Beans on toast is a quick and easy recipe to make. It is special because you get a juicy flavour coming from the beans when eating the toast.
6 people made this
- 1/2 tin baked beans
- 2 slices wholemeal bread
- butter, to taste
MethodPrep:5min ›Cook:5min ›Ready in:10min
- Pour you baked beans into a saucepan over a medium heat and cook for around 3 minutes, until bubbling.
- Place the bread in the toaster (crispy 2 minutes and 15 seconds, or lightly cook for 1 minute and 15 seconds).
- Transfer toast to a plate, spread with butter then pour the beans over the top. Serve.
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Martha Stewart’s Greens, Beans & Toast Is The Easy Weeknight Meal You Didn’t Know You Were Missing
Sometimes the simplest meals are the best, especialy when you make a little extra effort to elevate their flavor. Grilled cheese and tomato soup are even better with a little garlic butter on your bread and some cream swirled into your soup, peanut butter and jelly is much tastier on good bread with some fancy preserves, and toast can become a meal with a little extra love. Martha Stewart just showed us how to turn toast into dinner, thanks to the addition of beans, greens, and a little squeeze of lemon. It’s exactly the kind of nourishing comfort food we crave this time of year, and chances are you already have the ingredients you need.
One of our favorite things about this recipe for brothy beans and greens on toast is how versatile it is. Stewart calls for Swiss chard, but you could use any leafy green you like, or even a mix. The recipe calls for “toasted sliced rustic bread,” which leaves tons of room for experimentation, and, simply, “beans.” Whether you opt for cannelini, navy, or garbanzo beans depends on what you already have in your pantry.
Making the dish is so simple. Saute a few cloves of sliced garlic, add the stems of your greens, and cook until they’re almost tender. Then add in the leafy part of your greens, cooking a little longer. Finally, add your beans and some cooking liquid and simmer until everything is warm.
To assemble your meal, add a bit of olive oil and a squirt of lemon juice to the pan before spooning your brothy beans and greans over your toast.
If you want to jazz your meal up a little, the world is your oyster. Crushed red pepper flakes would add a little spice, a poached egg can make the meal even more protein-rich, and a shaving of fresh Parmesan at the end could boost the umami. We also wouldn’t say no to adding a splash of wine to the greens as they cook.
But you can also keep things exactly as the recipe is written, and you’ll be rewarded with a simple, satisfying meal. It’s like something a fancy hobbit might have for dinner, which in our book is always a good thing.
Fagioli al rosma rino con pane tostato all’aglio Italian Beans with Rosemary on Garlic Toasts
Are you looking for a delicious recipe with a difference? If you are, you’ve found it! Here’s my italian beans with rosemary on garlic toasts for you to enjoy.
You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.
- 8 slices ciabatta bread
- 2 tablespoons olive oil
- 1 garlic clove, peeled
- to taste salt and black pepper
- to serve extra virgin olive oil
For the beans
- 2 tablespoons extra virgin olive oil
- 1 red onion, peeled and thinly sliced
- 150g cherry tomatoes, quartered
- 2 tablespoons flat leaf parsley (coarsely chopped)
- 2 x 400g tins cannellini beans, drained and rinsed
Feast your eyes on the finest italian beans with rosemary on garlic toasts! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Heat a griddle pan over a high heat. Cover one side of each slice of bread with olive oil, then season with salt. Place the slices on the griddle for a few minutes until charred lines appear and the bread is crispy. Turn over and repeat on the other side.
While the bread is toasting, prepare the beans. Heat a frying pan over a medium heat, then add the oil and onion and season with salt. Cook for 5 minutes until softened. Add the tomatoes, cook for about a minute until they start to release their juices, then stir in the parsley.
Add the beans and cook for 2 minutes until warmed through, adding a little water if the mixture seems dry. You do not want the beans to get mushy, so once cooked, remove from the heat and season well with black pepper.
When the ciabatta is done, rub one side with the garlic. Serve the beans on top of the toast and finish with a drizzle of olive oil.
Once you’re done, simply sit back and enjoy your italian beans with rosemary on garlic toasts and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Masala baked beans on toast with green chutney
Eat these for breakfast, lunch or dinner, on toast or with chapatis, and with or without a little non-dairy yoghurt or the green chutney. This makes enough beans to top two slices of toast generously, so double it to serve more.
Prep 10 min
Cook 20 min
For the beans
2 tbsp rapeseed oil
1 large brown onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1½ green finger chillies
1 heaped tsp tomato puree
1 tsp ground coriander
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp fine sea salt
1 x 400g tin Heinz baked beans
For the chutney
60g coriander (leaves and tender stalks)
1½ green finger chillies
2 tbsp fresh lemon juice
½ tsp fine sea salt
2 tbsp rapeseed oil
2 tbsp roasted salted peanuts
2 slices good bread
Make the chutney first. Put the coriander in a bowl, add cold water to cover and agitate with your hand. Fish out the coriander and put it into a colander, leaving behind any gritty bits. Roughly chop the drained coriander, then throw it into a blender with the chillies, lemon juice, salt, oil and peanuts, and blitz to a smooth chutney (the coriander, being wet, will help it blend), adding a drop of water, if need be. Taste and adjust the lemon, salt and chilli as you wish – this chutney should be sour, herbal and hot – then scrape into a bowl and leave to one side.
To cook the beans, heat the oil in a frying pan and, once it’s hot, add the onion and cook, stirring regularly, for 10 minutes, until soft, golden and translucent. Add the garlic and chilli, cook, stirring, for three minutes more, then add the tomato puree, all the spices and the salt. Cook for two minutes, then add the beans and a half-tin’s worth of water, and cook for five minutes, until the sauce has thickened a little, then turn off the heat.
Toast the bread and put on two plates, spread generously with your favourite spread, pile the beans on top and decorate Jackson Pollock-style with the coriander chutney, or just spoon it over, as you wish.
- 1 cup Dry beans
- 3 tablespoon Extra Virgin Olive Oil
- 4 cloves Garlic , chopped
- 2 Onions , chopped
- 1/2 cup Homemade tomato puree
- 1 teaspoon Brown Sugar (Demerara Sugar) , (reduce if you prefer less sweetened beans)
- 1 teaspoon Cumin powder (Jeera)
- 1-1/2 tablespoon Cayenne Pepper , or red chilli powder
- Salt , to taste
- 2 to 3 cups Water
- Coriander (Dhania) Leaves , for garnish
- 4 slices Whole Wheat Brown Bread
- Extra-virgin olive oil
- 3 slices thick-cut bacon, cut in 1 1/2-inch pieces
- 4 garlic cloves, peeled and smashed into large pieces
- 8 fresh sage leaves, coarsely chopped
- 4 slices rustic bread
- 2 1/2 cups cooked beans, plus 1/2 cup cooking liquid
- Pinch of red-pepper flakes, plus more if desired
- 4 large eggs
Heat a large saute pan over medium heat. Add 1 tablespoon oil, the bacon, and garlic, and cook until bacon is almost crisp. Add sage, and cook just until bacon is crisp and garlic is golden (if sage and garlic begin to brown, remove them before the bacon). Transfer to a plate with a slotted spoon reserve fat in pan. Fry bread slices in fat, adding a splash of oil if pan seems dry, until golden brown on both sides, about 5 minutes total. Transfer bread to a plate.
Heat beans and their liquid in same pot until simmering. Stir in 2 teaspoons oil and the redpepper flakes. Meanwhile, fry eggs in oil in a separate pan.
Place 1 piece toast on each of 4 plates, and spoon beans over toast. Place 1 egg on each, and top with bacon, garlic, and sage. Drizzle with oil, and sprinkle with more red-pepper flakes.
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Calories per serving: 137
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This beans and toast recipe is super customizable
In The Kit's What’s Cooking series, Canadians in the food world share their favourite at-home recipes: the easy, delicious — even occasionally healthy! — meals that they go back to again and again. On today’s menu: Mary Berg’s recipe for White Beans on Toast.
Meet the chef
Mary Berg is the host of her feature series Mary’s Kitchen Crush, the 2016 winner of MasterChef Canada, cookbook author of Kitchen Party ($32, chapters.indigo.ca), and a regular food expert on Your Morning and The Marilyn Denis Show. She chose today’s simple and satisfying White Beans on Toast because she says, “It’s easily customizable for whatever you have in your cupboards or fridge. I’ve used whatever herbs and cheese I happen to have on hand, stirred some chopped tomatoes into the beans, swapped chickpeas for the white kidney beans, crisped up some bacon and scattered it on top, and even topped it with a fried egg, which made for one heck of a tasty brunch.”
White Beans on Toast Recipe
2 tablespoons (30 to 45 mL) butter or olive oil
1 garlic clove, peeled and cut in half
1 cup (250 mL) cooked white kidney beans*
1 ½ cups (375 mL) chicken or vegetable stock
¼ cup (50 g) chopped fresh herbs, such as dill, parsley, oregano, sage, and/or thyme
2 tablespoons crumbled or grated cheese, such as goat cheese, feta, or Parmigiano Reggiano
Red pepper flakes, optional
1. Heat a large skillet or sauté pan over medium heat.
2. Spread the butter or drizzle the oil over both pieces of bread, making sure to evenly coat both sides. Toast the bread in your preheated pan until golden brown on both sides. Remove the toast to two serving dishes and, while still hot from the pan, rub one or both sides of the toast with the cut side of the garlic clove. This will give you a nice garlic flavour without knocking your socks off, and you can save the garlic and use for another recipe.
3. Add the beans to the hot pan along with the stock. Allow this to cook for about a minute just until bubbling and the beans are heated through. Stir in the herbs then spoon the mixture over the toast. Scatter the cheese over top of the beans and toast and season with kosher salt, some red pepper flakes, if using, and a drizzle of extra virgin olive oil.
*To cook dry white kidney beans, cover 1 cup (250 mL) of dry beans with at least 4 inches of tap water and leave to soak at room temperature overnight. Drain the beans, transfer to a large saucepan, and cover with a few inches of water. Add flavouring such as garlic cloves, onion, and bay leaves, if you’d like, and bring the beans to a boil over medium-high heat. Turn the heat down to low and allow the beans to simmer for 1 to 1 ½ hours or until tender. Drain and season well with salt and a glug of olive oil. This recipe makes about 3 cups of cooked kidney beans. You can also use canned if you have those on hand.
Mary’s kitchen essentials
What are your three essential pantry ingredients?
“If I had to choose just three, I’d have to go with all-purpose flour, canned whole tomatoes and dried beans. If I were to count the flours in my pantry right now, there’d have to be at least half a dozen varieties in there but all-purpose is my go-to — it’s basically the Swiss Army Knife of the flour world. Canned whole tomatoes are up there because they act as such a great base to so many dishes. They’re consistently sweet in a way that no mid-winter tomato could ever promise. Finally, dried beans are a protein and nutrient-rich, inexpensive staple that are simple to prepare and to use in a ton of different recipes. With these three staples, all it takes is a bit of imagination to cook up a ton of different meals.”
What kitchen tool can you not live without?
“Definitely my rasp. Whether I’m grating nutmeg into my coffee grounds in the morning, zesting a lemon, grating cheese, or mincing garlic (a task that I absolutely hate doing with a knife on a cutting board), I use my rasp at least a couple of times a day.”
What’s your favourite cooking show?
“Good Eats! Alton Brown is a mad genius when it comes to food science and any show that can take a full half-hour just to dissect a popcorn kernel and show you how to make a perfect bowl of stovetop popcorn is my type of show. I’ve always loved food science and am so happy that new episodes are coming soon!”
If you had to choose one condiment to stick to for the rest of your life, what would it be?
“I wish I could say something snazzy or artisanal but I’ve got to go with Frank’s RedHot. It’s almost embarrassing how often I need to restock my supply. I think it probably stems from the fact that, since cutting poultry from my diet about 14 years ago, the only food that I really miss is hot wings, and Frank’s on pretty much anything makes for a decent hot-wing facsimile. My go-to quick lunch is just some roasted chickpeas tossed with a good helping of Frank’s, some torn up celery leaves, and a crumble of blue cheese. It may not be fancy but it sure is delicious!”
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Dilly Beans and Peas on Ricotta Toast
A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better. While we love mild, small cannellini beans, any kind of white canned bean (or even chickpeas!) would work great here. Just be sure they're not "low-sodium" or you'll be setting yourself up for an under-seasoned situation. Buy full-fat ricotta—it's creamier and flavorful than its low-fat counterparts. And once you've piled the beans on the bread, don't leave any of that mustardy, vinegary dressing behind: Drizzle it over your toasts to take full advantage of its zingy punch.
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Garlicky Beans and Broccoli Rabe Over Toast
Food and Dining Editor Joe Yonan's take on “Heartland” author and chef Lenny Russo’s wonderfully satisfying bowl of beans and bitter greens amps up the garlic and uses the rich bean cooking liquid instead of stock. Serve the beans over toast to make it a meal. NOTE: Use beans cooked from dried (see related recipe, Simply Perfect Pot of Beans) rather than canned for this.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
In a deep skillet over medium heat, heat the oil until it shimmers. Stir in the broccoli rabe and cook, stirring, until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, reserved cooking liquid and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed.
Divide the toast among shallow serving bowls. Drizzle with the chile oil, if desired, and spoon the bean mixture and broth on top. Finish with the Parm and serve hot.