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Marinated Beans on Toast

This isn’t your typical “beans on toast” moment, friends. These beans are warm and marinated in a sexy, herbaceous dressing that only gets better with time, taking your toast to the next level! This makes a great meal in a hurry, and I humbly suggest doubling the recipe so that you have at least a few rounds of goodness to munch when you’re short on time!

I used butter beans here because they are my favourite bean, hands down, and their size is perfect for soaking up all that marinade – but you can really use any bean you like! Canned beans are fine, but I highly encourage you to cook your own from scratch because they will taste so much better. Plus pro tip: getting them into the sauce while they’re warm from the stove help them to absorb the flavours better. I hope you make these indulgent beauties very soon and treat yourself to something savoury and delightful!

Marinated Beans on Toast


For Marinated Beans

  • 1 ½ cups / 265g cooked butter beans (about 1 can)
  • 1 shallot, minced
  • generous pinch fine sea salt
  • ¼ cup / 60 ml cold-pressed olive oil
  • 2 Tbsp. apple cider vinegar, raw
  • zest of 1 lemon
  • small handful fresh dill, finely chopped
  • small handful fresh flat-leaf parsley, finely chopped
  • pinch chili flakes, optional

For Toast

  • 1 thick slice bread of choice
  • 1 clove garlic

Garnish with

  • more herbs
  • more olive oil
  • flaky salt
  • black pepper
  • chili flakes


  • Make the marinade by combining the shallot with salt, then letting it sit for about 5 minutes. Add the olive oil, vinegar, lemon zest, herbs, salt and chili flakes (if using).
  • If you've cooked your beans from scratch, after draining and rinsing, pour this marinade over top and fold to thoroughly coat. Keep at room temperature for at least 1 hour, then enjoy. Store leftovers in the fridge for up to 5 days.
  • To serve, toast up a thick slice of your favorite bread (mine is a whole-grain sourdough), rub a clove of garlic over top if desired, then pile on the marinated beans! If you are eating them from the fridge, let them come to room temp before serving, or warm them up in a small saucepan over low heat until they are your desired temperature. Say thank you, and indulge!


Serves 2 as a meal, 4 as a snack