My savoury creamy beans on toast is the perfect change from your usual sweet breakfast — or even a filling lunch option. This recipe is packed with fibre from beans, spinach, and wholemeal sourdough bread, helping you stay full and satisfied all morning long. It’s a wholesome, savoury choice that brings flavour, nutrition, and comfort in one simple dish.
Beans are a fantastic source of plant-based protein and fibre, supporting digestion and stable energy levels. Combined with spinach’s vitamins and minerals, this dish makes for a nutrient-dense start to your day or a quick lunch fix. Plus, the creamy butter bean purée adds a silky texture that feels indulgent without the extra calories.
The best part? It’s easy to prepare and comes together quickly — ideal for busy mornings or a nourishing midday meal. Serve it on toasted sourdough and add toppings like sundried tomatoes, toasted hazelnuts, and a sprinkle of Parmesan for extra flavour and texture.
Why Homemade Beans on Toast Is Better Than the Classic
Beans on toast is a classic British comfort food loved for its simplicity and heartiness. It is usually found in British cafés, pubs, and homes as a quick, comforting meal. The classic version features baked beans in tomato sauce served on buttered toast. Usual ingredients include canned baked beans (often with sugar and salt), white bread, and sometimes a bit of butter or cheese on top. Making it homemade lets you swap in healthier beans, add fresh veggies, and control salt and sugar levels for a better, more nourishing dish.
Tips
- Use canned beans for speed, but rinse them well.
- Swap spinach with kale or rocket for a different green boost.
- Add spices like smoked paprika or chili flakes to give the dish a smoky or spicy kick.
- Make it vegan by skipping the Parmesan or swapping it for a vegan alternative.
- Toast the bread well for a crunchy contrast to the creamy beans.
- Prepare the butter bean purée in advance and store in the fridge for up to 3 days — perfect for busy mornings.
Swaps
Beans: I use canned beans for convenience. You can swap for any canned beans like cannellini or navy beans (drained and rinsed).
Spinach: Swap with kale, rocket, or chard depending on your preference.
Wholemeal sourdough bread: Use gluten-free or rye bread if you have dietary needs.
Parmesan cheese: Nutritional yeast or vegan cheese work well as dairy-free alternatives.
Sundried tomatoes: Try roasted red peppers or olives for a different flavour.
Hazelnuts: Toasted walnuts, almonds, or pumpkin seeds are great substitutes.
Storage
Fridge: Store leftover creamy beans on toast components separately for up to 2-3 days. Reheat the bean purée gently and toast the bread fresh for best texture.
Freezer: The bean purée can be frozen in an airtight container for up to 1 month. Defrost overnight in the fridge before reheating.
More Beans On Toast
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
- Parmesan cheese, grated (substitute for vegan cheese for vegan and dairy free version )
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.