Have you watched the Netflix series Live to 100? This inspiring documentary explores the secrets behind the lifestyles of some of the longest-lived people on Earth. One key takeaway is that beans play a big role in their daily diets. Beans are rich in fibre, protein, and important nutrients. Because of this, they contribute to heart health, steady energy, and longevity.
That’s why I created this super green beans on toast recipe — a fresh and delicious way to enjoy these powerhouse ingredients every morning. It is made with creamy cannellini beans, sweet peas, avocado, and live yoghurt. This combination creates a filling, nutritious breakfast that keeps you satisfied for hours. This simple recipe is perfect for anyone who wants to add more plants and wholesome ingredients to their diet. Not only is this recipe quick and easy to prepare, but it also helps you add more plant-based nutrition to your day. So, if you’re looking for a tasty and wholesome breakfast that supports long-term health, this beans on toast is the perfect start.
Tips
- Use fresh mint: This makes a huge difference to the flavour — don’t skip it!
- Toasted sourdough wins: A thick slice of garlicky toasted sourdough takes this to the next level. Use my favourite bread recipe, zero baking skills required to make it! Easy No Knead Bread
- Don’t skip the lime: That little bit of citrus helps balance the creaminess and adds a fresh twist.
- Make ahead tip: You can prep the bean spread in advance and store it in the fridge for up to 2 days.
- For extra protein: Add a poached egg or a sprinkle of hemp seeds on top.
Swaps
Cannellini beans: butter beans or chickpeas (similar protein and texture) should work instead of cannellini beans, but I haven’t tested these options.
Peas: edamame or broad beans (similar colour and protein content) can be used, but make sure to cook them first.
Live yoghurt: Greek yoghurt or thick dairy-free yoghurt like coconut or almond (similar creaminess and tang) should work well.
Mint: fresh basil or coriander (similar freshness and aroma) can be used for a different flavour twist.
Avocado: you can skip it if needed – the peas and yoghurt still create a creamy spread, but avocado adds healthy fats and smoothness.
Sourdough bread: any hearty bread like wholemeal or gluten-free (similar toastability and crunch) works just as well.
Storage
Fridge: Store the green bean spread in an airtight container in the fridge for up to 2-3 days.
Freezer: Not recommended, as the yoghurt and avocado won’t freeze well.
More Beans On Toast
- Creamy Butter Beans On Toast
- Italian-Inspired Chickpea Toast
- Indian Chickpea Toast
- Harissa Beans With Yoghurt
Green Beans On Toast
Ingredients
- 1/2 can cannellini beans (120g, drained)
- 80 g frozen peas then defrosted
- 5-6 mint leaves
- 1 small avocado
- 80-100 g live yoghurt
- 1/4 lime juice
- 1/2 tsp garlic powder
- salt to taste
Instructions
- Add peas, yoghurt, mint, garlic powder and salt to a blender and blend until super smooth.
- Add the cannellini beans and squeeze the lime straight into the blender, mix.
- Spread on toasted bread, add a sprinkle of chilli flakes