These butter beans on toast are an upgraded “beans on toast” that will help you incorporate more beans into your diet this year! They’re made with coconut milk to give them a rich creaminess, along with lots of garlic, cherry tomatoes, and a fresh basil pesto drizzled on top. The toast comes together in 15 minutes and will become a breakfast or brunch favourite!
Prep time: 2 minutes
Cook time: 12 minutes
Servings: 2-3 toasts
Ingredients
- 2 tbsp olive oil
- 4-5 cloves of garlic
- 12-15 cherry tomatoes
- 1 can of butter beans (400mL)
- 1/2 cup light coconut milk
- 1 tbsp tomato paste
- 1/2 tbsp nutritional yeast
- 1/2 tsp Italian spice blend
- Pinch of salt
- Fresh basil leaves
Equipment
- Frying pan or pot
Instructions
- Peel and mince garlic cloves.
- To a frying pan or pot on medium heat, add 1 tbsp olive oil and minced garlic, leaving one minced clove aside (for the pesto). Stir frequently to prevent burning.
- Halve cherry tomatoes, and add them to the pan once the garlic has browned a bit.
- Drain and rinse the can of butter beans and add to the pan, along with coconut milk, tomato paste, nutritional yeast, Italian spice blend and salt. Give it a good stir until well combined and bring to a simmer.
- Simmer for 5 mins, stirring every couples minutes. If the coconut milk simmers down too much, add a few more tbsp of coconut milk/water to loosen.
- Prepare the homemade pesto with 1 tbsp olive oil, 1 minced garlic clove and plenty of fresh basil (chopped very finely).
- Serve the beans on toast with the fresh pesto on top, and enjoy!
Notes
*I love serving this with a batch of homemade naan – check out the recipe here!
