Beans on Toast Five Ways

With Veganuary Ambassador Derek Sarno 

Images and recipes courtesy of Veganuary & their Ambassador Derek Sarno

Chef, YouTuber and Veganuary Ambassador Derek Sarno is an alchemist when it comes to turning simple base ingredients into delectable culinary gold. And although this American was quietly horrified to learn that we intended to put his delicious beans onto toast for a re-vamp of the Great British classic, he’s nothing if not a gentleman. Derek donated three recipes and we offered two of our own favourites, so here we present a Battle of the Beans in the ultimate comfort food contest. 

“Beans on toast is an abomination but what can you do? Brits are obsessed with this stuff.”

Quick Fire BBQ Beans 

Watch Derek in action here

 This quick-and-easy recipe is far greater than the sum of its parts. Its smoky, spicy, rich flavours really hit the spot, leaving you sated and - dare we say it - happy. 

A little oil (unless you are using a non-stick pan) 

1 small white onion, peeled and diced 

1 green chilli, chopped finely (seeds left in if you like the heat) 

2 cloves garlic, peeled and finely sliced 

¼ tsp oregano 

¼ tsp fennel seeds   

½ tsp smoked paprika 

½ tsp black pepper 

Pinch salt 

1 x 400g tin kidney beans, drained and rinsed 

75g barbecue sauce 

Spring onion, chopped to garnish 

1. Heat a non-stick saucepan on a medium-high heat. If you don’t have a non-stick pan, use a little oil. 

2. Add the onion, chilli, and garlic to the pan, then the herbs and spices, the pepper and salt. Cook for a couple of minutes. Keep stirring.  

3. Splash in a little bit of water (or beer!) to loosen it up and sauté for 3 minutes. 

4. Add the beans and barbecue sauce to the pan. Add 50ml of water and bring to the boil. Cook on a medium-low heat for 15-20 minutes, stirring occasionally. (Splash in a little more water if it looks like it is drying out or going to stick.) 

5. Remove from the heat and serve on a big hunk of toasted wholemeal bread. 

Greens and Beans with Paprika 

Watch the video here 

This is the perfect pick-me-up after a big night out or whenever you are in need of something nourishing for body and soul. And don’t panic by the amount of greens with your beans! They really shrink down so you’ll get all the goodness without the bulk.  

150g spring greens (or collards or Savoy cabbage), rinsed and chopped into bite-sized pieces  

1 cloves garlic, peeled and finely chopped 

1 red chilli, diced (seeds removed unless you want more heat) 

1 med tomato, diced 

1 tbsp olive oil 

1 onion, peeled and diced 

1 x 400g tin cannellini beans, rinsed and drained 

1½ tbsp tomato purée 

½ tsp smoked paprika 

Salt and pepper 

100g baby spinach 

Handful parsley, chopped  

1. Bring a pan of water to the boil. Add the chopped greens, then immediately remove the pan from the heat, and let the greens stay in the hot water, gently cooking. Set the pan aside. 

2. Meanwhile, mix the garlic, red chilli and chopped tomato in a bowl. Set aside. 

3. Heat a little olive oil in a large pan on the hob, ensuring the bottom of the pan is coated. Add the onion and beans, then the tomato purée, smoked paprika, salt and pepper, and half of the chopped tomato. Cook, stirring even now and then, until it starts to brown and stick to the pan - about five minutes. 

4. Then add 125ml water, bring to the boil, lower the heat and let simmer for another 4-5 mins. Remove from the heat and pour the beans into a separate dish. Set aside. 

5. Drain the greens, squeezing out any excess water. Set aside. 

6. Now, put the saucepan you cooked the beans in back onto the heat (no need to clean it!). Add a little more olive oil, the remaining tomatoes, garlic and chilli, and some more salt and pepper. Cook for a minute or two then add the drained greens. Sauté for a few minutes, adding 2 tbsp of water. 

7. Add the spinach to the pan, and let steam for a few minutes, stirring, until the spinach has wilted. Load the greens and then some beans onto toasted malted bread. Sprinkle with parsley. 

White Beans and Fennel with Harissa 

Watch the video with Derek’s brother Chad, here

Well, this is rather fancy and yet it can be in your belly in under 15 minutes. The gentle Italian flavours combine with the kick of harissa to create a heartwarming plate of feel-good fare.  

2 tbsp olive oil 

1 small onion, peeled and diced 

1 bulb fennel, chopped into small pieces 

1 clove garlic, peeled and finely chopped 

1 x 400g tin cannellini beans 

100ml vegetable stock 

Handful spinach  

Handful parsley, chopped 

1 tsp vegan butter 

2 tbsp harissa sauce 

1. Heat the olive oil in a pan, add the onions and fennel. Add some salt and sauté over a medium-high for 5-6 minutes, stirring every now and then, until both are softening. Add the garlic and cook for one minute more. 

2. Add the beans to the pan along with the stock and bring it to a simmer for 4-5 minutes until the fennel is soft and most of the water has gone. 

3. Remove from the heat, add the spinach to the pan and cover it again until the spinach has wilted. Add the parsley and vegan butter.  

4. Load it onto your toasted sourdough bread. 

5. Dollop a good tablespoon of harissa paste on top. 

White Bean Hummus 

Oh look! We’ve gone leftfield! There are so many different ways to create beans-on-toast and we believe that rustling up a tasty, tangy, home-made dip is a scrumptious act of self-care. It takes just moments to make so you can put your bagel in the toaster and have the dip ready by the time it pops. 

1 x 400g tin cannellini beans, drained and rinsed 

Juice and zest of half lemon 

1 clove garlic, peeled and roughly chopped 

1 tsp tahini 

¼ tsp ground cumin  

2 tbsp olive oil 

Pinch salt 

1 tbsp chopped parsley 

1. Put all the ingredients except the parsley into a blender and blend, adding a little water if you need a looser consistency. 

2. Spread onto your toasted bagel and scatter the parsley on top. 

Mediterranean Butter Beans 

The richness of the sundried tomatoes with the saltiness of the olives takes this version of the beans-on-toast classic to next-level soul food. Stay with the theme and serve the beans on top of toasted olive bread, focaccia or ciabatta. 

2 tbsp olive oil 

1 small onion, peeled and diced finely 

2 cloves garlic, peeled and chopped finely 

¼ tsp dried chilli flakes 

1 x 400g tin butter beans, drained and rinsed 

3 tbsp sundried tomato paste 

2 tbsp green olives, sliced 

100ml vegetable stock 

Pinch black pepper 

1 tbsp basil or dill, chopped 

1. Heat the olive oil in a pan, and add the onion and sauté for 5-6 minutes, then add the garlic and chilli flakes, and cook for 2 minutes more. 

2. Stir in the butter beans, sundried tomato paste, olives, vegetable stock and black pepper. Cover and let simmer for 5 minutes.  

3. Remove from the heat, then load onto your toasted bread and top with fresh herbs.