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I think there’s nothing more tempting and satisfying than crunchy bread and believe me, these smoky beans on toast were so good that I couldn’t stop eating them.
Crunchy + smoky + garlicky… who can resist?
These little toasts make a perfect vegan bruschetta, they are topped with scrumptious smoky cannellini beans, thyme, and chili flakes. They are full of Italian flavors like fresh garlic and extra virgin olive oil.
Believe me, the combination of crunchy bread, garlic, smoky paprika, and creamy cannellini beans is darn GOOD. So easy to make, healthy and inexpensive, this simple recipe is guaranteed to please a crowd.
And whatever you want to call it, beans on toast or bean bruschetta, you’re gonna love it! ?
What ingredients you need
- Cannellini beans
- Rustic bread
- Smoked paprika
- Onion
- Garlic
- Thyme
- Extra virgin olive oil & salt
- Chili flakes (optional)
How to make this recipe
(Note: this is a quick description with step-by-step photos, the full recipe is at the bottom of the page)
- Taste, adjust the seasoning and set aside.
- Toast your slices of bread.
- Rub your toasted bread with fresh garlic (don’t skip this step!).
- Spoon the beans over the toasts.
- Drizzle with a little more oil and scatter over thyme and chili flakes.
- Enjoy!
Recipe notes
Are cannellini beans healthy?
Cannellini beans are low on calories but loaded with protein, minerals, antioxidants, and fiber. Cannellini beans are highly filling, making them a very weight loss-friendly food.
Plus, If you use rustic whole–grain, you get plenty of fiber!
How to make these smoky beans on toast taste good?
Fresh herbs like thyme are parsley are great with cannellini beans. Don’t use dry herbs, they don’t work. When it comes to bruschetta, you want fresh and big flavors.
Plus, toast your bread in the oven or on a BBQ if you can: that smokiness would take it to a new level. Alternately, my favorite way to toast bread is in a frying pan, with just a few drops of olive oil for a delicious and nutty flavor.
Artisanal or rustic bread is just perfect, I used a seeded whole-grain French baguette and it was delicious.
TIP: Smashing half of the cooked beans makes a nicer topping and keeps the beans together when you bite your toast, and they don’t fall all over!
Can i make this bean bruschetta ahead of time?
Perfect for a party, you can make a large batch of the topping ahead of time, as well as toasting baguette slices.
Either bring a bowl of the smoky beans for people to put on their own toasts or do it for them right before serving.
But assemble the bruschetta at the last minute, so the bread does not go soft.
These smoky beans on toast are just perfect as a quick lunch, snack, or even appetizer.
Call me crazy, but I took these pictures and then I ate all of them!
However, if you look for bruschetta recipes or easy finger food, I’m sure you’ll love this chickpea bruschetta or these vegan appetizers where you can find any sort of canapes!
For more cannellini bean recipes:
And if you make this recipe, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Smoky beans on toast, the perfect bruschetta!
Ingredients
- 10 slices baguette or rustic bread, toasted
- 1 can (15oz-420 grams) cannellini beans, drained
- 2 Tbsp extra virgin olive oil, plus extra for drizzling
- 2 Tbsp onion, chopped
- 1/2 tsp smoked paprika
- 1/4 tsp chili flakes, or more to taste (optional)
- 1/4 tsp salt, or more to taste
- 1 tsp fresh thyme, leaves
- 2 garlic, cloves
Instructions
- Heat 1 Tbsp of olive oil in a pan over medium heat. Cook the chopped onion for about 3 minutes, until soft.
- Add smoked paprika, beans, thyme, chili, and salt, stir well and cook for a further 8-10 minutes stirring occasionally. When they're done, smash half of the beans and add the rest of the oil.
- In the meanwhile, toast your slices of bread in the oven or in a pan with a little of olive oil. Cook for a few minutes until golden (I love this method, it adds more flavor).
- Right before serving, rub the toasted bread with fresh garlic, top with a spoon of smoky beans a pinch of chili (optional).Enjoy it!
Notes
- The cooked beans keep well in the fridge for up to 3 days.
- 1 can of cannellini beans is enough for 10 small slices (I used a French baguette)
Marlo
This recipe looks amazing. IS this best served warm or cold?
Katia
Glad you like the recipe, Mario! Warm is best. Cheers!
Jayzee
Used dried bean and threw it all in the instantpot. Delicious. Put on top of some naan and topped with parmesean. A new favorite.
Katia
I’m so glad to hear that! That’s one of my fav lunches, super easy.
Thanks for sharing your lovely feedback. x
Annella
I made this yesterday for some vegan friends and they really enjoyed it – even the non-vegans! I used gluten free bread which I couldn’t get to crisp but it was still delicious. Mashing the beans helped them stay on the toast. Thank you for the recipe.
Katia
You’re so welcome, Annella! I’m so glad your friends enjoyed it, thank you for the feedback x
Linda
Super yummy! Thank you so much for the recipe!!
Katia
I’m glad you liked it! Thanks for your comment 😊
Denisse
Delicious! Thanks for the recipe!
Katia
Thanks for your feedback, I’m so glad you liked it! 😊
Eloisa
It looks delicious!
admin
Thank you, please let me know if you make them! 🙂