If you’re bored of the usual sweet breakfast options and want something more satisfying and packed with fibre, this creamy beans on toast recipe is just what you need. It’s quick, easy, and makes a delicious savoury start to your day — or even a tasty lunch idea. Using butter beans and spinach gives you a boost of fibre and nutrients to keep you feeling full and energised all morning. Plus, topping it with sundried tomatoes, toasted hazelnuts, and a sprinkle of Parmesan adds lovely texture and flavour contrasts that make this dish really shine.
I love how the beans are blended into a smooth, creamy sauce that coats the spinach and whole beans, creating a rich, comforting base that’s perfect spooned over a thick slice of toasted wholemeal sourdough bread. The hint of lemon juice adds just the right brightness to balance the savoury notes. This recipe uses wholesome, simple ingredients and comes together in under 15 minutes, so it’s perfect for busy mornings or when you want a nourishing meal without fuss. And here’s a little tip — don’t skip the toasted nuts! They add a crunch that makes each bite so satisfying. You can easily swap them for whatever nuts you have to hand.
Eating more fibre-rich meals like this supports digestion and overall gut health — something we all want, right? Fibre is key to keeping us feeling our best, and incorporating beans and greens is a delicious way to do it.
So, next time you want a change from cereal or toast with jam, try this creamy beans on toast. It’s a simple way to feel nourished, satisfied, and ready to take on the day.
Tips
- Use fresh spinach: Choose young, tender spinach leaves for a sweeter, milder flavour and quicker cooking time.
- Don’t overcook the spinach: Cook just until wilted to keep that vibrant green colour and fresh taste.
- Blend the beans well: Make sure the bean purée is silky smooth for the creamiest sauce. Add hot water gradually while blending to get the right texture.
- Adjust seasoning gradually: Taste as you go, especially with salt, honey, and lemon, to balance savoury, sweet, and tangy notes perfectly.
- Toast your sourdough well: A good crunchy base is key to holding the creamy beans and toppings without getting soggy.
- Prep toppings in advance: Toast hazelnuts gently in a dry pan until fragrant, and slice sundried tomatoes thinly for a perfect texture contrast.
- Add lemon last: The squeeze of lemon brightens the dish—add it just before serving to keep the fresh zing.
- Serve immediately: This dish tastes best fresh, while the spinach is still warm and the bread crisp.
Swaps
Cashews: most nuts will work, almonds would be my second option.
Maple syrup: white sugar would also work
Spices: experiment with different spices, maybe a hint of chilli powder for a bit of a kick or garlic powder for extra flavour.
Storage
Beans: Use cannellini or butter beans instead of your usual beans for a creamier texture.
Spinach: Kale or chard work well too—just cook a bit longer until tender.
Sourdough bread: Try rye or whole grain bread for a different flavour and texture.
Honey: Replace with maple syrup or agave nectar for a vegan option.
Parmesan cheese: Nutritional yeast or a plant-based hard cheese works well to keep it dairy-free.
Toasted hazelnuts: Swap for toasted almonds or walnuts for a different crunch.
More Things On Toast
Creamy Butter Beans On Toast
Ingredients
For the creamy sauce
- 1/2 can butter beans
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp honey
- Squeeze of lemon
Toppings
- 2 sundried tomatoes
- Handful of toasted hazelnuts
- Grated Parmesan 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.