Light Meals, Sides

Chilli butter beans on toast

Some of my favourite dishes involve piles of delicious toppings on toast – in fact, it‘s my go-to lunch option. Whether its a slick of hummus with greens, tahini and roasted veg, a creamy almond cheese with fruit and maple syrup, or these lovely beans, toast is the ideal vehicle for all sorts of deliciousness!

Topping combinations are endless, and once you have a good thick slice of your favourite bread warming in the toaster, you're halfway there.

My favourite is a classic sourdough – but this recipe isn't about the toast, delicious as it is: it's all about the beans, which happen to be delicious served on toast, as a side dish, or topped with roasted veggies.

You can also add any extras you like – sautéed kale or spinach, fresh herbs and a sprinkling of seeds is a great combination.

This super-simple store-cupboard recipe can easily be adapted to suit the season and your mood, which is always my favourite kind of recipe.

10 mins

30 mins




For the beans

600g butter beans (the best quality you can afford)

¼ cup extra virgin olive oil

1 organic veggie stock cube or stock pot

3 cloves garlic, bashed

1 tbsp nutritional yeast

1 tbsp white miso paste

½-1 tsp chilli flakes

A few sprigs of fresh herbs – I use thyme

To serve

1 tbsp light oil, such as groundnut

3-4 small courgettes, grated

4 thick slices sourdough bread

Chilli flakes

Zest of half a lemon

Extra virgin olive oil (optional)


  1. Empty the butter beans into a medium pan. If you're using jarred beans, add the liquid too, and if you're using tinned, rinse them first.
  2. Add the remaining bean ingredients and a generous grinding of black pepper to the pan. Bring to a gentle simmer, then reduce the heat to low.
  3. Cook for abut 15 mins, and check for seasoning – you might want to add some more black pepper and a squeeze of lemon juice.
  4. Just before you're ready to serve, heat the oil in a small frying pan, add the grated courgette, and sauté gently for a few minutes – you want it to be warmed through, not cooked down.
  5. Meanwhile, toast 4 thick slices of sourdough bread, and place them in the bottom of 4 bowls.
  6. Remove the garlic cloves from the beans, then top each piece of toast with plenty of beans, a few spoonfuls of sautéed courgette, a sprinkling of chilli flakes and some lemon zest. Finish with an extra drizzle of extra virgin olive oil, if you like.

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