Green beans and roasted tomatoes on toast

by | Apr 24, 2019 | Main Meals

Beans on toast go green!

You could use haricot or cannellini beans, but I think the texture and colour of the flageolet lend themselves best to this dish.

If you’re not vegan, this goes really well with some seared halloumi or try it with a grating of Parmesan/Grana Padano.

This recipe was developed with Kitchen Titbits. Photography by Jed Alder

Serves 2


  • Vine tomatoes (recommend 6-7 per person)
  • 200g cavalo nero*, stalks removed and shredded
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • 400g tin of flageolet beans, drained and rinsed
  • 1/2 tsp Dijon mustard
  • Zest of 1 lemon, finely grated
  • Pinch of chilli flakes (optional)
  • Squeeze of lemon juice
  • 2 slices of sourdough bread
  • Salt and pepper


  1. Preheat the oven to 200C.
  2. Place the vine tomatoes on a baking tray, sprinkle with salt and pepper and roast for 10-15 minutes, until blistered. 
  3. In a large frying pan, cook the cavalo nero in 50ml of water until soft and the water has evaporated. Takes approx. 5-10 minutes. 
  4. Add the garlic and olive oil, stir to coat the leaves and continue to cook on a low heat, stirring occasionally for a few minutes, until the raw smell of garlic has gone. 
  5. Add the beans, Dijon, lemon zest, chilli flakes, salt and pepper and 100ml water and continue cooking on a low heat for around 5 minutes until the beans break down a little and you get a creamy sauce. 
  6. Toast the slices of sourdough.
  7. Finish the beans with a squeeze of lemon juice and serve over the toast with the roasted tomatoes placed on top.

*Try kale or spring greens if you prefer.

On Saturday 25th July, Rosie’s partner Andy tragically passed away. He wasn’t ill and his passing has come as a devastating blow to all of his family and friends. Rosie will be taking compassionate leave to look after their children. She hopes to return to private practice when her children start school in September.

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