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Beans and greens on toast

Beans and greens on toast


Our veg-filled twist on a lunchtime classic delivers big, bold flavours — plus it’s quick and easy to get on the table

  • Feeds 2 Feeds 2
  • Ready in 20 minutes

Each serving contains

  • Energy
    1730kj 411kcal
  • Fat
    Med 13%
  • Saturates
    Low 15%
  • Sugar
    Low 8%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 55g

Bring Co-op to your front door

Big Bag Option


  • ½ tbsp Co-op olive oil
  • 1 small onion, thinly sliced
  • 2 large garlic cloves, crushed
  • 400g can Co-op cannellini beans, drained and rinsed
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 50g Co-op British sliced spring greens
  • 2 tbsp Co-op Italian tomato purée
  • 200ml vegetable stock, made with ½ stock cube
  • 1 tsp Co-op red wine vinegar, plus extra if needed
  • 2 slices Co-op Irresistiblesourdough bloomer
  • 20g Co-op Irresistible Somerset extra mature Cheddar, grated
  • ½ x 25g pack flat leaf parsley, finely chopped


  1. Heat the oil in a large frying pan over a medium heat. Fry the onion and garlic for 5 mins, until starting to soften
  2. Mix in the cannellini beans, rosemary, paprika, spring greens, tomato purée and stock, then bring to the boil
  3. Reduce the heat and simmer for 5-6 mins, stirring occasionally, until the sauce has thickened and the spring greens have wilted
  4. Stir in the vinegar, season, then add a little more vinegar if needed
  5. Toast the sourdough slices, spoon the bean mixture on top and sprinkle over the cheese, then the parsley, before serving