Beans On Toast is one of the easiest–yet most satisfying– meals! Garbanzo beans (chickpeas) are sautéed in a flavorful marinara and mixed with spinach. Serve over toasted bread, fried bread (our fave!), or couscous — we’ll share all the different serving suggestions to keep this meal exciting every time you prepare it!
Beans On Toast
My husband lived in London for a couple of years and one of his go-to meals there was Beans on Toast. Saucy beans served on toast are still total comfort food to him to this day and it’s one of his go-to quick meals.
While this is not a traditional British Beans on Toast (this is more traditional), it’s my take on one of his favorite easy meals. The kids love it, he loves it, and I can’t get enough of it. It’s such an easy dinner that’s filling, nutritious, satisfying, and so tasty!
The Main Ingredients in Beans On Toast
- Chickpeas. Also called garbanzo beans. These are a great source of plant-based protein and this meal is balanced and satiating.
- Baby spinach. We use fresh baby spinach in — it cooks down nicely and quickly, especially if it’s been coarsely chopped beforehand. Since this recipe is aimed at being as quick/simple as possible, you don’t have to coarsely chop it, but we find the kids like it better chopped!
- Unsalted butter. To be able to control the salt to your preference (especially since we recommend using marinara which is nicely seasoned) use unsalted butter. You can always add a pinch more of salt if needed, but you can’t take it away!
- Paprika. This seasoning adds a nice complexity and contrasting flavor to this meal. Use smoked paprika for a rich and smoky flavor.
Shortcuts
- For the marinara sauce, we highly recommend Rao’s® marinara sauce: (not sponsored). This marinara has a deep, intense flavor, tastes homemade, and is thick and hearty. A good marinara sauce makes the biggest difference in this recipe. By using Rao’s, we greatly cut down on ingredients because it has so many additions included (olive oil, onions, garlic, fresh basil, pepper, oregano, etc.).
- Pre-diced onions. Most grocery stores sell diced yellow onions in the produce section of the store. Alternatively, frozen diced onions are often found by the other frozen veggies and can be used in this recipe. Or, use a food processor to quickly chop an onion.
- Garlic. We love Dorot’s® cubes which are crushed garlic that you can keep handy in the freezer and pop into this (and other) recipes when needed. (Check if your local store carries them; they’re typically found with frozen veggies in the grocery store). Another option is to use refrigerated minced garlic.
Beans On Toast Serving Options
There are three ways to serve these saucy chickpeas. Obviously on toast, but our favorite way is with crusty, slightly crispy fried bread. Let’s break down the options below:
- Easiest option: Toast sourdough (or hearty/thick bread of choice) in the toaster. Place on a plate and top with saucy chickpeas, Parmesan, and fresh herbs if using. Enjoy immediately!
- Served over a grain: Couscous is the quickest and easiest base to whip up; you can have it ready in about 5 minutes! There are several different types of couscous, so you want to make sure to get the small couscous (Moroccan couscous) so it cooks up in this short amount of time. Fluff it up, load it in bowls, and top it with the saucy beans. If choosing this option, we still like toast to dip in/serve on the side.
- With fried bread (our favorite!): We fry sourdough bread in a pan with olive oil until golden brown and slightly crispy/chewy. Use tongs to transfer the bread to a paper towel-lined plate and sprinkle on some salt. Spoon the saucy chickpeas on top and be prepared for your life to be forever changed. 😉
Quick Tip
Once the saucy beans and base are prepared, there are a few different ways to jazz up this meal — add a sprinkle of Parmesan cheese or throw on some fresh herbs (we’re partial to basil or flat-leaf Italian parsley). Don’t forget a pinch of salt and pepper!
Storage
- Make Ahead: The marinara and bean filling stores well and re-heats nicely, making this a great dish to prepare ahead of time.
- Storage: The beans will store in the fridge for up to 4 days. Reheat the chickpeas on the stove or microwave. Make toast, fried bread, or couscous fresh when serving.
More chickpea recipes
- Mexican Chickpeas with a cilantro-lime sauce
- Chickpea Salad Sandwich with mashed avocado
- Chickpea Curry with the best seasoning blend!
- Sweet Potato Coconut Curry Soup with kale
- General Tso Chickpeas with veggies
Beans on Toast
With almost no similarity to the original, this take on the British classic is full of flavor. Beans on Toast features sautéed chickpeas and marinara served on toasted or fried bread.
Equipment
- Large pan
Ingredients
- 1 (15.5-ounce) can chickpeas drained and rinsed
- 4 tablespoons unsalted butter
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 (24-ounce) jar marinara sauce see note 1
- 2 teaspoons paprika
- 2 cups coarsely chopped baby spinach
- 4 slices Hearty sourdough bread with olive oil
- Parmesan cheese optional
- 1 cup couscous
- Salt and pepper to taste
- Fresh basil or parsley
Instructions
- Melt butter in a large pan over medium heat. Once melted, add in the diced onion and drained chickpeas. Cook, stirring frequently until butter begins to brown and onion turns translucent, about 5–7 minutes.
- Add the garlic and paprika. Cook, stirring constantly for 1–2 minutes. Then pour in all of the marinara sauce and stir. Bring to a simmer, reduce the heat and continue simmering for 8–10 minutes or until marinara begins to thicken nicely.
- Turn to the lowest heat setting and add in coarsely chopped spinach. Stir until wilted, about 1 minute. Remove the pan from heat. Taste and adjust seasoning to personal preference; I typically don't add any salt or pepper because Rao's marinara is so well-seasoned!
- To serve on sourdough, heat 1/4 cup olive oil (adding more as needed) in a skillet over medium-high heat. Slice the sourdough in half widthwise and cook until golden brown and slightly crispy, then flip and repeat on the other side. Transfer the bread to a paper towel-lined plate with tongs and sprinkle with salt. Repeat with more bread as desired, adding more oil as needed. Serve saucy chickpeas in a bowl, topped with Parmesan and fresh herbs if desired, and scoop them onto the fried bread to eat. For other serving options, see note 2.
Video
Recipe Notes
Note 1: We highly recommend Rao’s® marinara sauce which makes all the difference for this recipe! This marinara has a deep, intense flavor, tastes homemade and is thick and hearty. By using Rao's you can greatly cut down on ingredients because this marinara has so many additions included like olive oil, onions, garlic, fresh basil, pepper, and oregano.
Note 2: These beans can also be served over couscous or simple toast.
- To serve over couscous, bring 1 cup of water to a boil in a small pot. Remove from heat, stir in the couscous, and cover. Let it sit for 2–4 minutes until the liquid is absorbed, then fluff with a fork. Season with salt and pepper to taste. Divide the couscous among 4 bowls, top with saucy chickpeas, and garnish with Parmesan and fresh herbs if desired. Serve with toasted sourdough.
- To serve on toast, toast sourdough (or any bread) in a toaster, place on a plate, and top with saucy chickpeas, Parmesan, and herbs. Enjoy immediately!
Nutrition
Calories: 561kcal | Carbohydrates: 85g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 1325mg | Potassium: 1718mg | Fiber: 16g | Sugar: 17g | Vitamin A: 12306IU | Vitamin C: 55mg | Calcium: 240mg | Iron: 11mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Little Vienna
When I told my husband we were having beans on toast for dinner, he was less than enthused. It turned out that he loved it! Thanks for a great recipe!
I am so thrilled to hear this! Thanks so much Victoria! 🙂
This was delicious! My husband and I loved it.
I am so happy to hear this! Thanks Emily! 🙂