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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Tomato + Mascarpone Beans on Toast
BEANS ON TOAST. A British classic. But these tomato + mascarpone QUEEN BUTTER BEANS are creamier + TASTIER than the bog standard, baked kind you get in a tin, PLUS they only take 10 minutes to make.
Check out our recipe reel here.
This is a recipe for one but go ahead and double or triple the ingredients if you're serving for more or simply serve the beans as they are with a side of steamed greens or fresh rocket. It's even nice with a little parmesan too.
Ingredients
1 tbsp olive oil, plus extra to serve
2 small garlic cloves, crushed
1 heaped tbsp tomato puree
1-2 tsp chilli flakes (or to taste)
2-3 heaped handfuls of spinach (roughly 50g)
A handful of fresh basil
1 tbsp mascarpone, or vegan cream cheese alternative
1 jar of Queen Butter Beans - with their bean stock.
The juice of ½ lemon
Sourdough, toasted, to serve (or GF toast)
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Directions
Heat the olive oil in a pan over a medium-low heat. Add the garlic, chilli flakes and tomato puree and stir to create a paste. Fry off for 2-3 minutes until smelling fragrant.
Pour in the butter beans with 2-3 tbsp of their bean stock. Stir to combine then add the spinach and cook until wilted.
Add the mascarpone and stir well to combine, until you reach a super creamy consistency. Add more of the bean stock to loosen, if necessary.
Tear in the fresh basil. Check for seasoning, adding black pepper and lemon to your taste.
Tumble the beans onto the toast. Drizzle with extra virgin olive oil, a squeeze of lemon and an extra pinch of chilli flakes, if you like it hot.
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