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Spicy Beans on Toast

Serving suggestion: Spicy beans on toast topped with sautéed Spinach, crispy roasted Potatoes and Seeds.

Spicy beans on toast is one of my favourite brunches. It's usually leftover Chilli that I've made the previous day which makes it even easier! (If you're going to make a batch of Chilli check out my Sweet Potato Chilli recipe for inspo you can throw some in the freezer for another day.) I like to mix and match with my toppings, sometimes topping with Growhampton poached Eggs or a zesty Slaw or Salad! But you can make it as simple or as fancy as you like!

This will make 2 potions approx.

You will need:

1 Onion

3 cloves of Garlic

1 tin of Beans (Black Beans, Kidney Beans, Pinto or even Cannellini/Haricot)

1 tin of Tomatoes (chopped)

1 tbsp of chopped Jalapenos & 1 tbsp of brine

1/2 a Lime's juice

a handful of washed and chopped Coriander (optional)


1 tsp of Smoked Paprika

1 tsp of Cumin

1 tsp of Oregano

1/2 tsp of Cayenne Pepper

Salt & Pepper to taste


-Start by peeling and dicing the Onion, adding to a large pan with some water and a pinch of Salt and turn on low heat

-Next, peel and crush (or finely chop) the Garlic and add to the pan- give it a little stir

-Add the spices coating the contents of the pan, add a little water if it gets too dry- cook down for a couple of minutes

-Then drain and rinse the Beans using a colander/sift and then add to the pan with the tin of Tomatoes

-Mix well and then leave to cook down on low- medium heat for 10 minutes or so

-Add the chopped Coriander, Jalapenos (and brine) and Lime juice, mix well and have a taste

-Season with more Salt and add some Pepper and its ready to serve

*If you want to add any yummy toppings just leave the Beans simmering away on low, they'll be fine! Just stir every now and again, adding water if they get too try. You can then prep your toppings*

Serving Suggestions:

no.1 - Spicy Beans topped with sautéed Garlicky Veggies, roasted Paprika Potatoes, a Growhampton poached Egg and some Chilli Flakes

no.2 - topped with leftover Limey Avocado, Spicy Beans, Heck Vegan Sausages, a Growhampton poached Egg and some fresh Coriander

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