Some days (okay, all days), I want beans. Other days, I want bread. But most days, I want both. Enter the perfect satisfying solution to that dilemma: bean toast.
I think writing a longer intro may improve my SEO score, but I’d rather skip past all the fluff to save your time and get right to the important part. THE FOOD.
Herby Bean ToastCourse: Appetizers, MealsDifficulty: Easy
Herby bean toast is simple and fast to make, and the bean mixture stores wonderfully in the fridge for a few days, so you can satisfy your cravings at any time. This recipe is very personalizable – taste as you go along and add more of what you think it needs.
3 cups cooked beans (=2 15-oz. cans) of your choice – I like doing 2 different types of white beans (cannellini, butter, chickpea, black-eyed peas, etc.)
1/4 cup olive oil
2 Tbs apple cider vinegar
1/4-3/4 cups mixed herbs, to taste – I like chives and parsley, but dill, basil, cilantro, and others are all fair game!
Salt and pepper, to taste
A handful of feta, crumbled
A sprinkle of red pepper chili flakes, to taste (optional)
Bread, for serving
- Drain and rinse beans. If you are using beans you cooked as opposed to canned beans, still drain them, but rinsing may not really be necessary. Add to a large bowl.
- Chop your herbs. Add herbs, olive oil, vinegar, salt, pepper, and chili flakes to the beans. Leave out the feta initially so it doesn’t completely dissolve upon stirring. Mix well.
- Add in the crumbled feta and lightly mix. Taste for seasoning and adjust as desired.
- You can toast up bread now and serve immediately. If you have time though, I would highly recommend letting the flavors blend for a few hours in the fridge. The beans will soak up the flavors beautifully! Then, before serving, taste once more for flavor (it changes slightly while marinating in the fridge) and adjust if needed.
- A vinegar like white whine vinegar would work well, too.
- If you can get a whole block of feta and crumble it yourself – as opposed to pre-crumbled feta – it tends to taste a bit fresher and often be cheaper. You can leave out the feta if desired, but at your own risk.
- You can also enjoy this without toast, just as a salad.
- If it seems like this recipe makes too much, you are more than welcome to make a half batch (or really any size batch you want because you are the one making it, after all). After you try this though, you may want a larger batch so you have leftovers, ready to be turned into a delightful meal at any time!
- Butter beans, also called large lima beans, are amazing and one of my absolute favorites for this bean toast. So creamy and delicious! Bob’s Red Mill has some great ones.
As always, I would love to hear what you think in the comments! What herbs did you add? What beans did you use?
Looking for another quick recipe that stores brilliantly – and even tastes better after being in the fridge – and uses up those extra herbs you will inevitably have from this recipe? Try this lemony white bean salad!
Or if you are craving bread, this creamy sun-dried tomato tofu spread is delightful.