Some dinners earn a permanent place in the family rotation, and posh beans on toast is one of them. It takes simple store-cupboard beans and a few fresh extras, and turns them into something warm, a little bit indulgent, and genuinely quick to get on the table. If you enjoy posh beans on toast for a quick dinner idea once, it tends to become a regular request.
This isn’t the beans-on-toast of school lunches. A little chilli, sweet chilli sauce, cherry tomatoes and a scattering of goats cheese lift it into proper midweek-dinner territory, while still coming together in one pan.
Jump to:
- [Why this recipe works for busy families](#why-it-works)
- [Ingredients](#ingredients)
- [Method](#method)
- [Serving and storage tips](#serving-tips)
- [FAQs](#faqs)
Why this recipe works for busy families {#why-it-works}
- It uses tinned beans, so there’s no soaking or long cooking time.
- It’s easily doubled — make extra and keep it in the fridge for a quick lunch or dinner later in the week.
- It’s flexible: swap the chilli quantity, use a different cheese, or leave out the goats cheese for younger, fussier palates.
- It’s ready in well under 30 minutes from start to finish.
Ingredients {#ingredients}
Serves 4
- 2 tbsp olive oil
- 2 shallots, thinly sliced
- ¼ red chilli, finely chopped (add more if you like it spicier)
- 400g tin of mixed beans, drained
- 400g tin of cannellini beans, drained
- 150g (5oz) cherry tomatoes, halved
- 2 tbsp sweet chilli sauce
- 125ml (4 fl oz) hot vegetable stock
- Leaves stripped from a few stalks of thyme
- 50g (2oz) goats cheese
- Slices of crusty bread, to serve
Method {#method}
1. Soften the shallots. Heat the olive oil in a large pan over a medium heat. Add the sliced shallots and chopped chilli, and cook gently for 3–4 minutes until the shallots have softened.
2. Add the beans and tomatoes. Stir in the drained mixed beans, cannellini beans and halved cherry tomatoes. Cook for a couple of minutes to warm through.
3. Bring it together. Add the sweet chilli sauce, hot vegetable stock and thyme leaves. Stir well, then let everything simmer gently for around 8–10 minutes, until the tomatoes have softened and the sauce has thickened slightly.
4. Toast the bread. While the beans are simmering, toast your crusty bread slices.
5. Finish and serve. Crumble the goats cheese over the beans just before serving, so it softens slightly in the heat without fully melting. Spoon generously over the toast and serve straight away.
Serving and storage tips {#serving-tips}
- Leftovers keep nicely in the fridge for a couple of days and reheat quickly on the hob or in the microwave — just add a splash of water or stock if the sauce has thickened too much.
- A double batch freezes well without the goats cheese and toast; add the cheese fresh after reheating.
- For younger children who aren’t keen on spice, leave out the chilli and sweet chilli sauce, or use a milder version.
- Try it with a poached egg on top for an extra-hearty version.
FAQs {#faqs}
Can I make this ahead of time?
Yes. The bean mixture keeps well in the fridge for a couple of days, so it’s a good one to batch-cook and reheat for a quick lunch or dinner later in the week.
Can I freeze it?
Yes, the beans freeze well on their own. Add the goats cheese and toast fresh once it’s reheated, rather than freezing them together.
What can I use instead of goats cheese?
A crumbly feta or a simple grating of cheddar both work well if goats cheese isn’t to your taste, or if you’re cooking for children who prefer a milder cheese.
Is this a good recipe for kids?
It’s a great one to introduce gradually — leave out the chilli and sweet chilli sauce for little ones, and add it back in for the adults’ portions once everything else is cooked.
Can I use different beans?
Yes, this recipe is forgiving. Butter beans, chickpeas, or a plain tin of baked beans in tomato sauce can all be swapped in depending on what’s in the cupboard.
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- Simple Store-Cupboard Recipes for Fussy Eaters
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