Simple Beans on Toast Recipe (2024)

I tenaciously read reviews hoping to see someone who tested this recipe with canned beans…With a bare fridge and an empty pantry—I was a rebel and used CANNED cannellini beans and it came out divine! Took a sliver of the time (only followed up until the boil) and sprinkled with smoked paprika! Also used half the salt and it was perfect. Can’t wait to make this again.

I live at 8000 feet! I always have to soak all dried beans for about 12 hours and cook extra hours to get the soft. What about these heirloom beans? Are that the same? Thanks for any suggestions.

Incredibly delicious and satisfying, especially with a squeeze of lemon juice to finish (along with the olive oil, sea salt, and pepper) and a side of lightly dressed fresh arugula. And patience is rewarded: cook the wonderful Marcella beans as long as it takes for them to become buttery soft.

I have made this using Rancho Gordo beans and it is delicious! It is a meal-- think large pieces of toast, like creamed tuna on toast or the like. I top mine with a poached or over-easy egg. Yum!

You can also not drain & have really excellent bean soup. Marcella beans are delicious.

I had this the day after making the beans, and I think they improved overnight from soaking in their liquid. I prefer the toast without the butter, and broiled for a minute with parmesan cheese. Delicious!!

I used regular cannellini beans and navy beans, did not soak them. Delicious!

Using the Marcella Bean from Rancho Gordo, followed this recipe as a base. Instead of just salt, I tossed in a rosemary sprig, parmesan rind,and a scoop of miso paste in the last hour to up the umami factor. Fantastic with a drizzle of good olive oil. Ate with toast AND as a soup.

A pound of dried beans for 4-8 servings of what would appear to be an appetizer? Those are some hefty slices of toast!

Delicious! I don't know why you don't need to soak the beans, but I did not per recipe and turned out great.

this was amazingly delicious, who would have thought, given the modest ingredients, i will definitely make again.

Use an instant pot works great

Scrape a halved clove of garlic on the toast before adding the beans. And a tiny bit of dijon mustard added to the buttered toast is good, too.

Perfect. Make it in the instant pot for 45 minutes.

No changes necessary, although if you're in a hurry, you could reduce your cooking time a bit. Just cook until the beans are the desired consistency.

Made my second bag of Rancho Gordo Marcellas. This time I baked them in the oven, seasoning with garlic, thyme, and parmesan rind. My partner wasn't too excited about this dinner, but that changed as soon as he took his first bite! I thought they needed a little more seasoning, so I added a bit of Penzey's Northwoods before smashing some of the beans and spreading them on toast. I topped the toast with over medium fried eggs and truffle oil. Simple ingredients created a terrific meal.

Used canned beans. Fantastic flavor. Will definitely do again with crustier bread, I was using up dinner rolls before they went bad. Still tasted good but can’t wait to try on a sturdier bread.

This was so simple and wonderful. Living in the mile high city calls for a lot more cooking/soaking time but so worth it. Thank you for the simple healthy plant based meal.

Canned pintos work just fine! Delicious!

Our method is very quick using dried beans, but requires forethought: we sprout beans and lentils before cooking them. More protein, less gas, shorter cooking time, same excellent flavor.

Cooked this morning and delicious. Because I had about 2 cups of leftover large white beans in a little bean sauce, I used those. I cut the carrot, onion, and celery by about 1/3 and then sautéed these on med-low to tender. Then added beans with its bean sauce/juice and cooked for about 10 mins. Served on toast (whole wheat) as recommended. It was delicious.

I am an impulsive and impatient cook and as such wanted this for breakfast as soon as I saw it featured in this morning’s “Well” email, so I cheated and used canned beans. When the veggies were almost cooked I added a little water to the pot and then added the canned beans, smashing a few to give the finished dish a some creaminess. I’m sure the flavors aren’t as developed as they would be with the long simmer of the dry beans, but still a delicious and healthy change up to breakfast.

As one of the other commenters notes, of course you can use canned. The recipe comes from a bean vendor and connoisseur, and i don't doubt specialty beans would make a difference, but for an affordable and quick weeknight supper, canned are fine.To my mind, the big difference is in the bread and the finishing...consider parmesan, lemon, (maybe a rosemary lemon oil) and a an arugula salad...

Delicious - just made a batch of Rancho Gordo small white beans. RG suggests you CAN soak, but alternately, bring to a boil in water flavored with aromatics and boil vigorously for 10-15 minutes, then simmer til cooked. Since these beans were small, this worked well, and didn't require soaking. Or set them up in a slow cooker for the day - I usually do this the day before, but would work on the same day. For larger beans, soaking lessens cooking time. But don't use OLD beans

Alternative. Replace recipe with one can of Heinz beans with tomato sauce. Ladle onto toast. 5 mins. A journey into childhood memory.

So simple. I could prepare this on the boat, yet so very delicious. Bravo!

I tenaciously read reviews hoping to see someone who tested this recipe with canned beans…With a bare fridge and an empty pantry—I was a rebel and used CANNED cannellini beans and it came out divine! Took a sliver of the time (only followed up until the boil) and sprinkled with smoked paprika! Also used half the salt and it was perfect. Can’t wait to make this again.

Fabulous! I soaked the white beans overnight. Used homemade sourdough focaccia for the toast, which soaked up the bean broth in a wonderful way. I tore up some locally grown arugula and added that over the top, along with many grinds of black pepper and some Maldon salt flakes. I will make this again and again!

I've been adding some parmesan rind to it once the water is back down to a simmer. It adds a little zest of tang.

I put these on Mark Bittman’s No Knead bread. My husband who is very skeptical of any dish not containing meat declared it one of his favorites. It’s truly satisfying, subtle, perfect textures.