Introducing my homemade Spicy Butterbeans on Toast.
Ready in just 10 minutes using one-pot and a handful of ingredients they’re the perfect healthy breakfast, brunch or lunch!
Trust me once you have tried these homemade beans on toast you’ll ditch the tinned variety for good!!!
What you’re going to love about these Spicy Butterbeans:
- 10 minutes to make
- One-Pot
- Super easy
- Handful of ingredients
- Gluten free & Vegan
Using these simple ingredients you can get from most supermarkets.
Above all the best part about these homemade baked beans is how quick and simple they are to make using just one-pot!
It really is as easy as adding all the ingredients to a pot and boiling until the sauce thickens, that’s it.
The tamari gives it a real umami deep flavour and the maple syrup sweetens it to perfectly balance out the spices.
The homemade beans are gluten free so I simply toast gluten free bread until crunchy for topping but you could use any bread.
Serve these butterbeans up for breakfast or lunch and the family will love you!
You can always reduce the spice level if you don’t like spicy food.
IF YOU TRY THESE SPICY BUTTERBEANS ON TOAST LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Finally, if you wanted to go a little further, topping the beans with smashed avocado tastes incredible.
On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!
Spicy Butterbeans on Toast
Ingredients
- glug olive oil
- 1 garlic clove crushed
- 400 g can of butterbeans drained and rinsed
- 400 g tinned tomatoes
- 2 tsp paprika
- 2 pinches chilli flakes
- 1 tbsp maple syrup
- 1 tbsp tamari
- handful spinach
- pinch salt and pepper
- gluten free bread for toasting
Instructions
- To a pot add a glug of olive oil, 1 crushed garlic clove and the drained and rinsed butter beans and stir
- Now add the tinned tomatoes, 2 tsp paprika, 2 pinches chilli flakes, 1 tbsp maple syrup, 1 tbsp tamari and stir
- Cook on a high heat for about 7-8 minutes until the sauce starts to thicken
- Now take off the heat, add the spinach and stir though until it wilts
Notes
Here is another great breakfast/lunch toast recipe: Mighty Mushrooms on Toast
Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.
2 comments
This was so quick to make and honestly so tasty. Highly recommend
Thank you Caroline, so pleased you enjoyed it 🙂