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Chilli Beans on Toast

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About the Recipe


2 x 400g tin mixed beans, drained and rinsed 

1 red chilli, deseeded and chopped or 1 teaspoon chilli flakes 

1 clove garlic, peeled and crushed 

500g carton of tomato passata 

2 teaspoons light muscovado sugar 

2 tablespoons balsamic vinegar 

4 slices wholemeal bread, toasted 


Put all the ingredients (except for the bread – obviously!) in a medium sized saucepan and over a medium heat, cook until starting to bubble. Turn down the heat slightly and simmer for 4-5 minutes. 

Meanwhile, toast the bread – no need for butter! 

Serve the beans on top, piping hot. 

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