Kickstart the morning with these creamy beans on toast—a fibre-packed savoury option that’s sure to keep you full and satisfied for hours. The velvety butter bean sauce, combined with spinach and whole beans, creates a hearty base full of goodness. Served on toasted sourdough and topped with sundried tomatoes, Parmesan, and toasted hazelnuts, this dish is a symphony of textures and flavours.
Perfect as a breakfast alternative or a light lunch, it’s comforting, wholesome, and utterly delicious. Don’t forget the finishing touches—they truly make it Buonissimo!
Creamy Beans On Toast
Ingredients
- 1/2 can of beans
- Handful of spinach
- 1/2 yellow onion chopped
- 1-2 garlic cloves minced
For the creamy sauce
- 1/2 can butter beans
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp honey or maple syrup
- Squeeze of lemon
Toppings
- 2 sundried tomatoes
- Handful of toasted hazelnuts
- Grated Parmesan cheese substitute for vegan cheese
Instructions
- In a pan, cook onion and garlic with a bit of oil, for a few minutes.
- In the meantime, in a bowl, add: 1/2 can of beans, salt, honey, garlic powder and ~200ml of hot water. Blend until silky smooth.
- When garlic and onion are ready, add the whole beans, the bean purée and the spinach.
- Cook until the spinach are completely softened and beans hot.
- Squeeze a bit of lemon and mix.
- Serve on a sourdough bread, top up with sundried tomatoes, oil and grated Parmesan cheese.