Creamy White Beans On Toast

Crunchy, Creamy, Lemony and Nutty all in one… who can resist? This simple, sophisticated recipe pairs cannellini beans with leeks, onion, garlic, tahini, ricotta and lemon. Cannellini beans, tahini and ricotta combine to create the creamy texture, while leeks, garlic, kale, mustard, lemon, and kale pack a ton of flavour into the beans. If you are looking for a healthy, hearty, breakfast or brunch this one tops the list.

Beans on toast is a super simple dish, which has been has been eaten for years every day in the UK for breakfast. These white beans are a twist on this classic British dish. Creamy Warm white beans on toast, topped with grilled baby leeks and hemp seeds make a scrumptious and delicious meal that comes together fast!

Cannellini beans don’t carry much flavour, but because of its nuttiness they are the perfect foundation for adding ingredients like citrus and herbs. When combined with tahini , lemon juice and zest, the beans transform into a creamy, brightly-flavoured mix, that leaves the light flavours of lemon and nutty flavours of tahini lingering in your mouth.

I think there’s nothing more satisfying than crunchy bread and if you can top it with something warm, lemony and nutty it makes it even better. Because of its simplicity this recipe leans on great ingredients, and lets them shine. That means you should use the best you’ve got, right down to the drizzle of olive oil that finishes the dish.

Are Cannellini Beans Healthy?

YES!! Beans often get confused for a carbohydrate food, but they are actually a great protein-rich food that’s ideal for vegetarians, as they’re a good source of both protein and fibre. And cannellini beans are wonderfully nutritious. They’re fat free and an excellent source of fibre, contain vitamin C, folate, iron and magnesium.

What are Baby Leeks

Baby leeks are immature leeks that have been picked while they are still small. The result is that they look more like a spring onion but with a milder flavour. Unlike mature leeks, you can eat the roots and you don’t need to peel back any tough outer layers. 

They cook very quickly, so making this recipe couldn’t be any easier. Once the baby leeks are cooked they melt in the mouth and have a lovely, velvet-like texture. The flavours of the lemony beans and leeks pairs beautifully.

Ingredients for Creamy White Beans on Toast:

Let’s get started. All you need are these ingredients:

• Beans – Canned Cannellini beans
• Oil – Olive oil + Butter
• Greens – onions, leeks, kale & garlic
• Condiments – tahini & mustard
• Citrus – Lemon juice + zest
• Dairy – Ricotta or greek yoghurt
• Seasoning – Salt and fresh pepper to taste
• Charcoal or Sour dough bread, lightly toasted with olive oil or butter
• grilled leeks for topping

These beans are both filling and healthy. Serve these with a salad, or a pot of soup to make it a main meal.

How to make Creamy White Beans on Toast

1. Warm 1 tablespoon of oil in a medium saucepan. Add the chopped onions, leeks, garlic and a pinch of salt. Cook them over medium heat, stirring often, for 4-5 minutes until starting to soften. If they look like catching or burning at any point, add a dash of stock as and when needed.
2. Now add the beans and lemon zest, to the pan, along with the remaining stock. Simmer gently for 6-8 minutes, until the beans have warmed through and absorbed most of the stock. Use a fork to lightly mash the beans (leave some large chunks; don’t over mash).
3. Lower the heat to low and add lemon zest, white wine vinegar, tahini and mustard. Stir in the herbs and ricotta. Taste and tweak the seasoning with salt, pepper and a squeeze or two of lemon to your liking.
4. Toast and butter your bread. Pop each slice on a plate and top with the warm, beans and sautéed baby leeks and hemp seed. OR
5. Place the lightly-toasted sourdough or charcoal bread onto a baking sheet. Divide the beans into fourths and spread the beans onto the bread. Cover each toast with Parmesan cheese and broil until the cheese melts.
6. Place the sautéed leeks on the toast. Drizzle the toasts with extra olive oil. Serve warm.

You can easily double this recipe or can make it ahead of time. The bread will store for a few days in an air-tight container.

Can you toast bread in an Oven??

Yes!! Bread toasted in the oven is crispier and stays crispy for longer which works perfectly with beans on toast. To make toast in the oven, spread it out on a sheet pan and bake at 180°C for 6 to 8 minutes. You can flip it to toast on both sides, or just toast one side if you’d like one side crisp and one side more tender. Finish with a spread of butter or drizzle of olive oil.

Keep it light and simple this summer with our comforting and veggie-friendly creamy White Beans on Toast. Enjoy this recipe as a small plate appetiser or for a more complete meal, we suggest pairing this dish with a large crunchy salad like our Garden Veggie Salad with Simple Vinaigrette or Quinoa Salad with Green Dressing.

Afraid that you’ll miss a post? Subscribe today and receive updates on new posts, and bonus recipes and information! Follow along on Instagram, Facebook, Tiktok and Pinterest for food inspiration and adventures.

.

Creamy White Beans on Toast

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 6 voted )

Pin

Print

Ingredients

• 1 tbsp olive oil
• 1 can (400g) cannellini beans
• 1 medium brown onion, chopped 
• 2 cloves garlic, chopped
• ½ cup chopped leek 
• 2 tbsp tahini
• 2 tbsp ricotta 
• ½ tbsp white wine vinegar 
• 1 tsp grainy mustard
• zest of 1 lemon + 1 tsp juice 
• salt and pepper to taste
• ½ cup stock 

For the Baby Leeks

• • 6 baby leeks
  • 1 tbsp butter 
  • ½ tsp mustard powder
  • lemon zest
  • salt and pepper to taste

For Toast-   4 slices of bread, sourdough or charcoal , butter and parmesan cheese (optional)

method

For the Beans

1. Warm 1 tbsp of oil in a medium saucepan. Add the chopped onions, leeks, garlic and a pinch of salt. Cook them over medium heat, stirring often, for 4-5 minutes until starting to soften. If they look like catching or burning at any point, add a dash of stock as and when needed.
2. Now add the beans and lemon zest, to the pan, along with the remaining stock. Simmer gently for 6-8 minutes, until the beans have warmed through and absorbed most of the stock. Use a fork to lightly mash the beans (leave some large chunks; don’t over mash).
3. Lower the heat to low and add lemon zest, white wine vinegar, tahini and mustard. Stir in the herbs and ricotta. Taste and tweak the seasoning with salt, pepper and a squeeze or two of lemon to your liking.

For the Baby Leeks

1. Heat a grill pan on a medium to high heat.
2. Add the butter to the pan and leave to melt.
3. Place the baby leeks in the pan so that the raised grill marks are cutting across the vegetables horizontally.
4. Roll the leeks in butter to ensure coated.
5. Turn the heat up high and cook for 5-8 minutes until the vegetables are tender and beautifully charred. Season with mustard powder, lemon zest, salt and pepper. 

Serving 

1. Toast and butter your bread. Pop each slice on a plate and top with the warm, beans and sautéed baby leeks and hemp seed. OR
2. Place the lightly-toasted sourdough or charcoal bread onto a baking sheet. Divide the beans into fourths and spread the beans onto the bread. Cover each piece with Parmesan cheese and broil until the cheese has melted and the beans are warmed.
3. Place the sautéed leeks on the toast. Drizzle the toasts with extra olive oil. Serve warm. 

 

 

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!