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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 jar of Queen Butter Beans - with their bean stock.
2 tbsp olive oil, plus extra to serve
2 small garlic cloves, crushed
1 tsp chilli flakes (or to taste)
1 heaped tbsp tomato puree
½ tsp sweet smoked paprika
2-3 heaped handfuls of spinach
A handful of fresh basil leaves
1 tbsp mascarpone, or vegan cream cheese alternative
The juice of ½ lemon
Sourdough, toasted, to serve (or GF toast)
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Directions
Heat two tablespoons of olive oil in a pan over a medium-low heat. Add the garlic and chilli flakes and cook for one minute until fragrant. Then add the tomato puree and paprika and fry off for 2-3 minutes until it darkens in colour. Add a splash of water if it starts to stick.
Pour in the butter beans with their bean stock. Stir to combine and simmer for 3-4 minutes to warm the beans through and to allow the stock to thicken slightly. Then, add the spinach and cook until wilted.
Reduce the heat to low. Add the mascarpone and stir well to combine until you reach a super creamy consistency.
Tear in the fresh basil, the juice of ½ a lemon and season well with cracked black pepper and salt to taste.
Toast your bread. Tumble the beans onto the toast and drizzle with extra virgin olive oil.
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