Light Meals, Sides

Chilli butter beans on toast

Some of my favourite things to eat are served on toast, in fact it‘s my go-to lunch option. Whether its beans, a slick of hummus with some greens, tahini and roasted veg, or creamy almond cheese, fruit and maple. Toast toppings are endless, you just need a good thick slice of your favourite bread and you‘re halfway there. My favourite is just classic sourdough.

But this recipe is not about the toast, it‘s all about the beans, which happen to be delicious served on toast, as a side dish, or topped with roasted veggies. If you‘re looking of more to add, try sautéed kale or spinach, fresh herbs and a sprinkle of seeds to give them a nice crunchy texture.

This super simple store cupboard staple recipe can easily be adapted to suit season and mood. My favourite kind of recipe.

PREP TIME:
10 mins

TOTAL TIME:
30 mins

COOK TIME:
20mins

SERVES:
02-04

Ingredients

For the beans

1 600g jar butter beans (best quality you can afford)

¼ cup extra virgin olive oil

1 organic veggie stock cube or stock pot

3 garlic cloves bashed

1 tbs nutritional yeast

1 tbs white miso paste

Lots of freshly ground black pepper

½-1 tsp chilli flakes

Enough water to just cover the beans

A few sprigs of Fresh Herbs of choice I used thyme

For the toppings

3-4 small courgette grated

1 tbs light oil

Chilli flakes

Zest half a lemon

Instructions

  1. In a medium pan empty the contents of the jar of butter beans liquid and all. However, if using tinned discard liquid and rinse beforehand.
  2. Add the remaining ingredients and bring to a gently simmer and reduce the heat to low.
  3. Cook for abut 15 minutes, check for seasoning, it won‘t require salt, but black pepper and a squeeze of lemon juice might be required.
  4. Just before you are ready to serve toast thick slices of sourdough and place in bowls ready.
  5. In a small pan add your grated courgette and oil, sautée gently for a few minutes to warm through, not to cook down.
  6. Top each piece of toast with lots of beans and their cooking liquor, discarding the garlic. Add and few spoons of sautéed courgette, some lemon zest and extra chilli flakes. You can add an extra drizzle of extra virgin if you like.

Other recipes you may enjoy

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox every month!

Thank you for subscribing!