I used to think beans on toast sounded plain but not anymore! After trying this creamy version with spinach, butter beans, and savory toppings like sundried tomatoes and Parmesan cheese, I’m officially hooked. It’s cozy, creamy, and totally satisfying. Plus, it’s perfect if you’re tired of sweet breakfasts and want something warm, filling, and savory to start your day or even to enjoy as lunch!
Method
Sauté the Base
Start by placing a frying pan over medium heat and adding a small drizzle of olive oil. Once the pan is warm, add your chopped yellow onion and minced garlic. Cook them gently, stirring now and then, for about 3 to 4 minutes. You’ll know they’re ready when the onions look soft and start turning golden, and the garlic smells delicious. This step builds the rich, savory flavor that sets the tone for the whole dish.
Make the Creamy Sauce
While the onions and garlic are cooking, it’s the perfect time to prepare the creamy sauce. In a medium bowl, combine half a can of butter beans with 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1 teaspoon of honey, a small squeeze of lemon juice, and about 200ml of hot water. Blend this mixture until it becomes super smooth and silky. You can use a regular blender or an immersion blender whatever you have on hand. The sauce should be pourable but creamy, not too thick or watery. This is what gives the beans that rich, velvety texture on toast.
Combine & Cook
Now go back to your pan. Once the garlic and onion mixture is soft and fragrant, pour in the other half can of beans the whole ones along with the creamy butter bean sauce you just made. Add a handful of fresh spinach right into the pan. Stir everything together slowly so that the spinach gets coated in the sauce and starts to wilt. Keep cooking for a few minutes until the spinach is soft and the entire mixture is piping hot. This is when everything comes together into one warm, comforting filling.
Toast the Bread
While the bean mixture is heating through, pop your slices of wholemeal sourdough bread into the toaster or oven. You want them nicely toasted so they can hold the creamy beans without getting soggy. A crisp, golden toast works best to give the dish some bite and contrast.
Build Your Toast
Once the toast is ready, lay it on your plate and carefully spoon the hot, creamy bean and spinach mixture on top. Spread it evenly, making sure every bite gets a good mix of beans and sauce. Now for the finishing touches: top your toast with sliced sundried tomatoes, a sprinkle of toasted hazelnuts for crunch, and freshly grated Parmesan cheese for a savory kick. You can drizzle a tiny bit of olive oil over the top if you’d like just enough to bring it all together.
Serve Warm
It’s best to serve this dish right away while everything is still warm and creamy. The toast should stay crisp, and the toppings will taste fresh and flavorful. Grab a fork or eat it by hand either way, you’re in for something seriously comforting!
Necessary Tools
- Frying pan
- Medium bowl
- Blender (or immersion blender)
- Knife & chopping board
- Wooden spoon or spatula
- Toaster or oven (for the bread)
🫘 Creamy Beans on Toast (With Spinach & Parmesan)
Cuisine: BritishDifficulty: Easy2
servings10
minutes10
minutes20
minutesIngredients
Main Mix:
1/2 can of beans (like cannellini or navy beans)
Handful of spinach
1/2 yellow onion, chopped
1–2 garlic cloves, minced
Creamy Sauce:
1/2 can of butter beans
1/2 tsp salt
1/2 tsp garlic powder
1 tsp honey
Squeeze of lemon
~200ml hot water
Toppings:
2 sundried tomatoes
Handful of toasted hazelnuts
Grated Parmesan cheese
To Serve:
2 slices of wholemeal sourdough bread
Directions
- Sauté the Base: In a frying pan, add a little oil and cook your chopped onion and minced garlic until soft and golden (about 3–4 minutes).
- Make the Creamy Sauce: While that’s cooking, blend 1/2 can of butter beans, garlic powder, honey, salt, lemon juice, and hot water until smooth and creamy.
- Combine & Cook: Add the remaining whole beans to the pan with the onion and garlic. Pour in the creamy bean sauce and toss in the spinach. Stir everything together and cook until the spinach is wilted and the mixture is heated through.
- Toast the Bread: Toast your slices of sourdough until crispy.
- Build Your Toast: Spoon the creamy bean mixture over the toast. Top with sundried tomatoes, toasted hazelnuts, a little drizzle of olive oil, and freshly grated Parmesan.
- Serve Warm: Eat it right away while it’s hot and creamy!
Notes
- Don’t skip blending the butter beans with water this is what makes the sauce smooth and not too thick.
- Cook the spinach just until wilted. If you overcook it, it can become too mushy.
- Make sure the bean mixture is hot before serving, or it won’t taste as comforting.
- Don’t overload the toast or it might get soggy just enough to cover the surface works great!
Serving Suggestions
- Serve with a side of scrambled eggs for extra protein.
- Add chili flakes on top for a little heat.
- Pair with a cup of hot tea or black coffee for a cozy morning meal.
- Want to make it lunch? Add a poached egg on top or a side salad.
Fun Fact 🥄
Did you know butter beans are just mature lima beans? They’re soft, mild, and perfect for blending into creamy sauces just like in this recipe!
Conclusion
This creamy beans on toast recipe is one of my new favorites. It’s hearty, healthy, and packed with flavor from the garlicky sauce to the tangy sundried tomatoes on top. Whether you eat it for breakfast, lunch, or a quick dinner, it’s sure to become a go-to comfort dish in your kitchen.
So if you’ve got a can of beans and some bread, give this savory treat a try. It’s simple, satisfying, and oh-so-good!
