Cannellini beans on toast

Cannellini beans on toast

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  • 4 to 6
  • Easy
  • Dairy free Fat conscious
  • 15 minutes
  • 5 minutes
  • Woolworths Delheim Oakleaf Merlot


  • For the dressing:
  • 2 bird’s-eye chillies, seeded
  • 2 garlic, cloves
  • 90 g Woolworths roasted cherry tomatoes, drained
  • 2 T capers
  • 4 fillets anchovies
  • 2 lemon, zested and juiced
  • 10 g Italian parsley, roughly chopped
  • 1 T olive oil
  • 1 x 400 g can cannellini beans, drained
  • 4 – 6 slices ciabatta or sourdough, toasted
  • salt, to taste
  • green peppercorns, crushed, to taste

Cooking Instructions

1. To make the dressing, pound the chillies, garlic, cherry tomatoes, capers and anchovies in a mortar and pestle until the chillies and garlic have almost become a paste. Add the lemon zest and juice, parsley and olive oil. Adjust the seasoning if necessary.

2. Toss the beans into the dressing and serve on the toast. Season with salt and green peppercorns.

Cook's note: Top slices of ciabatta or sourdough with these marinated beans made using pantry ingredients. Make the dressing the day before and toss with the beans just before serving. If you’re giving bread a miss, fill lettuce ‘cups’ with the dressed beans instead.

Find more toast recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Gail Damon


Bianca Strydom Recipe by: Bianca Strydom
View all recipes

Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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  • Elizabeth
    October 19, 2021

    Wow, looks so tasty