Beans On Toast
Published 8/23/2024
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Our Beans on Toast recipe is a fun twist on traditional beans on toast. It stars butter beans, a rich tomato sauce, and an herbaceous (non-traditional) gremolata for the perfect flavor combo! This is one of Linley’s FAVE recipes on our site, so you know it’s goooood 😏
Being from the United States, we don’t usually eat beans on toast! We make Instant Pot Baked Beans, sure. Maybe the occasional Easy Bean Salad, but nothing like this bougie beans on toast recipe! There are so many layers of flavor here… you’re going to LOVE it!
Real talk: I created this recipe OVER A YEAR AGO, but Lee and Em kept nixing it from our content calendar until I made it for them. Heheh, and now they’re as obsessed as I am 😏
While there are A LOT of ingredients in this recipe, I will say (lucky for you!) it is very forgiving, so if you don’t have a few things on hand, don’t sweat it. You can still make this recipe with the basics.
Best Beans on Toast – Main Ingredients
- Olive oil: You’ll need olive oil to add richness and cook the beans and the tomato sauce.
- Large butter beans: Our bean of choice! We like how they are a bit heartier than traditional baked beans. You can find these at your local supermarket or use cannellini beans instead.
- Tomatoes: We use peeled canned tomatoes and tomato paste to make the deliciously rich tomato sauce!
- Light brown sugar: Adds a lovely sweetness that balances out the tartness from the tomatoes.
- Green onions: A tasty veggie used in the non-traditional gremolata!
- Fresh herbs: Fresh mint, dill, and cilantro make for an incredibly flavorful gremolata!
- Vinegar: Both white wine vinegar and red wine vinegar are used in the gremolata to add a tangy kick.
- Lemon: You’ll need lemon zest and lemon juice for the best beans on toast.
- Thick bread of choice: We recommend any type of hearty, artisan bread, such as sourdough, seedy bread, or a baguette. Choose your favorite!
- Freshly grated parmesan: Everything is better with a little CHEESE!
- Coarse sea salt: We love Maldon sea salt flakes, but any coarse sea salt will do the trick.
What can I substitute for canned tomatoes?
If you do not have whole, peeled canned tomatoes you can substitute for diced tomatoes.
What about vinegar and herbs?
No worries. This recipe is pretty flexible! For the gremolata, you can substitute any type of vinegar for red wine vinegar and white wine vinegar. You can also substitute different herbs such as parsley, basil, or thyme for the mint, dill, and cilantro. Experiment and see what flavor tickles your fancy!
How Do You Make Beans on Toast?
- Prepare the Beans: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the olive oil is fragrant, add the garlic to the skillet and toss. Sauté the garlic for 1 minute, then add the butter beans to the pan and season them with salt. Toss to coat. Saute the beans for 3-4 minutes and then transfer them to a mixing bowl. Add the lemon juice and pepper to the beans and toss. Set aside.
- Saute Onions: Next, heat 2 more tablespoons of olive oil in the same skillet. When the olive oil is fragrant, add the onion to the pan and season it with ¼ teaspoon of salt. Let the onions sauté for 10 minutes, stirring occasionally so they do not burn.
- Blend Tomatoes: While the onions are sauteeing, puree the tomatoes in a food processor or blender until smooth.
- Make Tomato Sauce: After 10 minutes, add the garlic to the onions and saute for an additional minute and then add the tomato sauce, tomato paste, brown sugar, remaining salt, and red pepper flakes to the skillet. Stir all of the ingredients together until combined. Bring to a boil over high heat and then turn the heat to low and let the sauce simmer for 15-20 minutes or until the sauce reduces and becomes thick.
- Prepare the Gremolata: Add all of the ingredients for the gremolata into a bowl and stir to combine. Set aside for later.
- Add Butter Beans: Once the sauce has reduced and thickened, add the butter beans to the sauce and stir. Let the beans simmer for 10 minutes, then remove them from the heat.
- Toast Bread: Heat butter or olive oil in a separate skillet and add the bread. Toast the bread on each side for 2-3 minutes or until golden brown. Tip: The amount of time you toast the bread depends on your stovetop, so be sure to keep an eye on it.
- Assemble & Enjoy: Remove the toast from the skillet and top with the bean mixture, parmesan cheese, gremolata, and a pinch of salt. Enjoy!
Low on Time? Here’s How to Simplify This Recipe
We get it. Sometimes convenience is key when trying to get a meal on the table. Here are a few ways you can simplify this recipe and still enjoy its delicious flavors:
- Use pre-made marinara or tomato sauce to cut down on time and ingredients needed.
- Skip the gremolata if you don’t have all the ingredients or are short on time.
- Instead of toasting bread on a skillet, use a toaster or broil in the oven for quicker results.
Storage and Reheating
This recipe makes great leftovers. Store any extra bean mixture in an airtight container in the refrigerator for up to 3 days. When ready to reheat, simply microwave or heat on the stovetop until warmed through.
What to Serve with Beans on Toast
Make this epic beans on toast recipe even more delightful with some sides! We highly recommend our Honey Balsamic Roasted Carrots, Oven Roasted Brussels Sprouts, or Roasted Broccoli as tasty and nutritious additions to your meal.
This recipe would also taste excellent with a simple side salad like this Herby Cucumber Tomato Salad or French Carrot Salad with Honey Mustard Dressing!
Beans On Toast Recipe
Ingredients
Beans
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and minced
- 30 oz. canned large butter beans, drained and rinsed
- ½ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- ¼ teaspoon ground black pepper
Sauce
- 2 tablespoons olive oil
- ½ large white onion, minced
- 2 teaspoons coarse kosher salt
- 28 oz. whole, peeled tomatoes
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons light brown sugar
- ¼ teaspoon red pepper flakes
Non-Traditional Gremolata
- 2 green onions, minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon white wine vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
Other Ingredients
- 2 tablespoons salted butter or olive oil
- 4-5 slices of thick bread of choice, sourdough bread, seedy bread, or any type of hearty bread
- ¼ cup freshly grated parmesan
- ½ teaspoon coarse sea salt (we love Maldon sea salt
Instructions
- Prepare the beans: Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the olive oil is fragrant, add the garlic to the skillet and toss. Sauté the garlic for 1 minute, then add the butter beans to the pan and season them with salt. Toss to coat. Saute the beans for 3-4 minutes, then transfer them to a mixing bowl.
- Add the lemon juice and pepper to the beans and toss. Set aside.
- Prepare the tomato sauce: Heat 2 more tablespoons of olive oil in the same skillet. When the olive oil is fragrant, add the onion to the pan and season the onion with ¼ teaspoon of salt. Let the onions sauté for 10 minutes, stirring occasionally so they do not burn.
- While the onions are sauteeing, puree the tomatoes in a food processor or blender until smooth.
- After 10 minutes, add the garlic to the onions and saute for an additional minute. Then, add the tomato sauce, tomato paste, brown sugar, remaining salt, and red pepper flakes to the skillet. Stir all of the ingredients together until combined. Bring to a boil over high heat, then turn the heat to low, and let the sauce simmer for 15-20 minutes or until it reduces and becomes thick.
- Prepare the gremolata: Add all of the ingredients for the gremolata into a bowl and stir to combine. Set aside for later.
- Once the sauce has reduced and thickened, add the butter beans and stir. Let the beans simmer for 10 minutes, then remove them from the heat.
- Toast the bread by heating butter or olive oil in a separate skillet and add the bread. Toast the bread on each side for 2-3 minutes or until golden brown (how long you toast the bread depends on your stove top, so be sure to keep an eye on the bread).
- Remove the toast from the skillet and top with the bean mixture, parmesan cheese, gremolata, and a pinch of salt.
Tips & Notes
- If you do not have whole, peeled canned tomatoes you can substitute diced tomatoes.
- For the gremolata, you can substitute any type of vinegar for red wine vinegar and white wine vinegar. You can also substitute different herbs.
- We highly recommend using thicker artisan bread for this recipe.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I find this cake very beautiful and delicious. I hope to enjoy it every day. It is great.
stop what you’re doing and make this recipe STAT. I was realllll skeptical of this recipe, but FFF does it again. I paired mine with two fried eggs and some cottage cheese. It was phenomenal.