A rich BBQ tomato sauce encasing oodles of tender cannellini beans and sweet cherry tomatoes lovingly ladled over crusty sourdough toast. Healthy comfort food at its finest! Vegan, GF & healthy. 

Course Breakfast, Main Course, Side Dish
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people


  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic crushed
  • 1 tbsp tomato puree
  • 1 tbsp wholegrain mustard
  • ½ tsp smoked paprika
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce / tamari
  • 200 g plum / cherry tomatoes halved
  • 1 400g can cannellini beans drained & rinsed
  • 100 g passata
  • Sea salt + freshly ground black pepper

To Serve

  • 4 slices sourdough / german rye bread toasted


  1. Heat the oil over a medium heat in a large saucepan and add the onion. Fry for 5-10 minutes or until translucent and soft. Then add the garlic, tomato puree, mustard, paprika, maple syrup, soy sauce/tamari and plum/cherry tomatoes. Give everything a good stir and continue to cook for 2 minutes or so until combined.

  2. Add the beans and passata into the pan, stir and bring to the boil. Reduce the heat to low and simmer for 5-8 minutes until the sauce has thickened slightly. Taste and season with salt and pepper.

  3. To serve, generously spoon the beans over the toasted bread and top with a sprinkling of black pepper and a few chopped herbs.

Recipe Notes

Any leftovers can be kept in an airtight container in the fridge for up to 4 days. Reheat thoroughly before serving. 

The smoked paprika in this recipe gives the beans a lovely BBQ flavour. If you aren't a BBQ fan you can use regular paprika instead. 

These beans don't just need to be served on toast! They are great on a jacket potato, as part of a full english breakfast or to serve with your weeknight supper.

Gluten-Free: Use a GF bread and tamari rather than soy sauce

A few ingredient notes: