Cheesy beans on toast
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Cheesy beans on toast
No cheeseboard would be complete without the sharp, nutty taste of a quality mature cheddar, but this versatile cheese is also a great ingredient for cooking. Melted into the sauce and then grilled until bubbling on top, this twist on beans on toast can be served for brunch or as an evening snack
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
452Kcal
Fat
20gr
Saturates
9gr
Carbs
42gr
Sugars
2gr
Fibre
11gr
Protein
22gr
Salt
1.3gr
Ingredients
- 2 tbsp olive oil
- 1⁄2 onion, finely chopped
- 3 garlic cloves, crushed
- 2 sprigs rosemary, leaves finely chopped
- 1 x 400g tin cannellini beans, rinsed and drained
- 1 x 400g tin butter beans, rinsed and drained
- 200ml vegetable stock (made using 1⁄4 stock cube)
- 150g So Organic mature cheddar, coarsely grated
- 4 slices of sourdough bloomer bread
Step by step
Get ahead
Prep to the end of step 1 up to 24 hours ahead. Reheat the beans gently, adding a splash of water if necessary, then mix in the 50g cheese before assembling the toasts
- Set a pan over a medium heat and add the olive oil. Once hot, add the onion and season with salt. Fry the onion for 5 minutes before adding the garlic and rosemary. Cook for a few minutes then add the beans and stock. Bring to a simmer and cook gently for 10-15 minutes or until reduced and creamy. Preheat the grill.
- While the beans are cooking, toast the bread slices on one side under the grill then set aside. Season the beans with salt and pepper then take off the heat and stir through 50g of the cheese.
- Place the bread toasted-side down on a baking tray then top with the beans. Sprinkle over the remaining cheese then grill for a few minutes until golden and bubbling (you can also ‘grill’ the topped toasts in an air fryer at 200°C, for 6-8 minutes). Season with black pepper then serve.
