Our Beans on Toast is a playful, elevated take on the classic. This version uses hearty butter beans in a rich, reduced tomato sauce and finishes with an herb-forward, non-traditional gremolata. The combination of bright lemon, fresh herbs and salty parmesan gives the dish a satisfying balance of textures and flavors. It’s a favorite on our site for good reason — warming, simple to assemble and endlessly adaptable.
Although beans on toast is more commonly associated with the UK, this recipe draws on ingredients you’ll easily find at home: canned butter beans (or cannellini as a substitute), canned tomatoes, garlic, onion and a few fresh herbs. The gremolata—with mint, dill and cilantro—adds a bright, unexpected lift. If you’re missing one or two items, don’t worry: this recipe is forgiving and you can simplify it without sacrificing much of the final taste.
Best Beans on Toast – Main Ingredients
- Olive oil: For cooking the beans and building the sauce.
- Large butter beans: Our preferred choice for their creamy, hearty texture; cannellini beans work well too.
- Canned tomatoes and tomato paste: Create the backbone of the rich tomato sauce.
- Light brown sugar: Balances the acidity of the tomatoes.
- Green onions: Used in the gremolata for a mild, aromatic bite.
- Fresh herbs: Mint, dill and cilantro lend brightness to the gremolata.
- Vinegars: White wine and red wine vinegar give the gremolata a tangy lift.
- Lemon: Zest and juice brighten both the bean mixture and gremolata.
- Thick bread: Choose a hearty, artisan loaf such as sourdough or seedy bread.
- Freshly grated parmesan: Adds savory richness at the end.
- Coarse sea salt: Finish with flaky salt like Maldon if available.
What can I substitute for canned tomatoes?
If you don’t have whole peeled canned tomatoes, use diced canned tomatoes instead. Either will work—just puree if you prefer a smoother sauce.
What about vinegar and herbs?
The gremolata is flexible. Any mild vinegar can replace the specified red and white wine vinegars, and you can swap the mint, dill and cilantro for parsley, basil or thyme depending on what you have. Adjust herb amounts to taste.
How Do You Make Beans on Toast?
- Prepare the beans: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and sauté for 1 minute. Add 30 oz canned large butter beans (drained and rinsed) and 1/2 teaspoon kosher salt. Cook the beans, tossing, for 3–4 minutes, then transfer to a bowl. Toss with 2 teaspoons fresh lemon juice and 1/4 teaspoon ground black pepper; set aside.
- Sauté the onions: In the same skillet heat 2 tablespoons olive oil. Add 1/2 large minced white onion and 1/4 teaspoon salt. Sauté gently for about 10 minutes, stirring occasionally to prevent burning.
- Blend the tomatoes: While the onions cook, puree 28 oz whole peeled tomatoes until smooth.
- Make the tomato sauce: After the onions are soft add 4 cloves minced garlic and cook 1 minute. Stir in the pureed tomatoes, 3 tablespoons tomato paste, 2 teaspoons light brown sugar, remaining salt and 1/4 teaspoon red pepper flakes. Bring to a boil, then reduce heat and simmer 15–20 minutes until the sauce thickens and reduces.
- Make the gremolata: Combine 2 minced green onions, 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 and 1/2 teaspoon kosher salt in a small bowl. Stir to combine and set aside.
- Finish the beans: When the sauce has thickened, stir the reserved butter beans into the sauce and simmer for 10 minutes. Remove from heat.
- Toast the bread: In a separate skillet heat 2 tablespoons salted butter or olive oil. Toast 4–5 slices of thick bread, 2–3 minutes per side, until golden.
- Assemble and serve: Top each toast with the bean mixture, a sprinkle of 1/4 cup freshly grated parmesan, a spoonful of gremolata and a pinch of coarse sea salt. Serve immediately.
Low on Time? Here’s How to Simplify This Recipe
If you want to speed things up without losing the essence of the dish, try one of these shortcuts:
- Use a quality store-bought marinara or tomato sauce instead of making the tomato base from canned tomatoes.
- Omit the gremolata when ingredients or time are limited; a squeeze of lemon and extra herbs sprinkled on top will still brighten the dish.
- Toast bread in a toaster or under the broiler for a quicker result instead of pan-toasting.
Storage and Reheating
This recipe keeps well. Store any leftover bean mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Toast fresh bread just before serving for best texture.
What to Serve with Beans on Toast
This dish pairs nicely with simple roasted or steamed vegetables and a crisp salad. Examples: roasted carrots, oven-roasted Brussels sprouts, or roasted broccoli. A light cucumber and tomato salad or a crunchy carrot salad with a mustard-honey dressing also work well to balance the richness of the beans and parmesan.
Beans On Toast Recipe
This decked-out version of the English classic features butter beans in a reduced tomato sauce and a bright, herb-forward gremolata. It’s comforting, adaptable and ideal for weeknights or leisurely weekend brunches.
By: Linley Hanson
Prep: 30 mins • Cook: 30 mins • Total: 1 hour • Servings: 6
Ingredients
Beans
- 1 tablespoon olive oil
- 3 cloves garlic, peeled and minced
- 30 oz canned large butter beans, drained and rinsed
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground black pepper
Sauce
- 2 tablespoons olive oil
- 1/2 large white onion, minced
- 2 teaspoons coarse kosher salt
- 28 oz whole peeled tomatoes (puree before using)
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 teaspoons light brown sugar
- 1/4 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
- 1/2 teaspoon kosher salt
Other
- 2 tablespoons salted butter or olive oil (for toasting)
- 4–5 slices thick bread of choice
- 1/4 cup freshly grated parmesan
- 1/2 teaspoon coarse sea salt (for finishing)
Instructions (Concise)
- Sauté garlic and beans in olive oil, season with lemon and pepper, and set aside.
- Sauté onion in olive oil until soft; add garlic, then tomatoes, tomato paste, sugar, salt and red pepper flakes. Simmer until thickened.
- Mix gremolata ingredients in a bowl and set aside.
- Stir beans into the reduced sauce and simmer 10 minutes. Remove from heat.
- Toast bread in butter or oil until golden. Top with the bean mixture, parmesan, gremolata and a pinch of sea salt.
Tips & Notes
- Substitute diced canned tomatoes if you don’t have whole peeled tomatoes.
- Swap vinegars or herbs in the gremolata to suit your pantry—parsley, basil or thyme are good alternatives.
- Use thicker artisan bread for the best texture and to hold up to the saucy beans.
Nutrition
Approximate per serving: Calories: 440 kcal • Carbohydrates: 63 g • Protein: 19 g • Fat: 14 g • Fiber: 13 g • Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.