Creamy Chipotle Butter Beans with Slow-roasted Tomatoes on Toast
These creamy chipotle butter beans with slow-roasted tomatoes are a smoky, tangy, and comforting twist on classic beans on toast. With garlicky creaminess, sweet balsamic-roasted cherry tomatoes, and golden sourdough, this easy plant-based recipe makes the perfect brunch, cosy dinner, or high-protein snack.
Ingredients
For the slow-roasted tomatoes:
- 300 g cherry tomatoes, halved
- 2 tbsp balsamic glaze
- 2 tbsp olive oil
- 1 garlic clove finely grated or minced
- Salt and pepper to taste
For the creamy beans:
- 1 jar (660g) Bold Bean Co Queen Butter Beans drained
- 2 tbsp olive oil
- 2 garlic cloves thinly sliced
- 100 ml oat single cream
- 2 tbsp nutritional yeast flakes
- 1 tsp Dijon mustard
- 1 tsp chipotle flakes (or to taste)
- Squeeze of lemon juice
- Salt and black pepper to taste
To serve:
- 2 thick slices sourdough
- Olive oil for toasting
- Fresh basil, rocket, or microgreens
- Optional: extra chipotle flakes, drizzle of chilli oil, or vegan parmesan
Instructions
- Preheat oven to 160°C. Toss the cherry tomatoes with balsamic glaze, olive oil, garlic, salt and pepper.Spread cut-side up on a lined tray. Roast for 35–40 minutes, until soft, glossy and slightly caramelised at the edges.
- Make the creamy chipotle beans. Heat oil in a wide pan over low heat. Add the sliced garlic and cook gently until golden and fragrant.
- Add the drained butter beans and stir gently to coat in the garlicky oil.
- Add oat cream, Dijon mustard, chipotle flakes, a squeeze of lemon, and salt & pepper. Stir and let it bubble on low heat for 4–5 minutes, until thick and velvety.
- Stir in the roasted tomatoes with all their sticky, sweet juices. Taste and adjust seasoning.
- Pan-fry or grill your sourdough slices with olive oil until crisp and golden on both sides. Pile the creamy bean mixture generously over hot toast. Top with fresh basil, rocket, or microgreens. Finish with a drizzle of olive oil, more chipotle flakes, or a sprinkle of vegan parm if you like a little extra flair.
Notes
About the Beans: Using a high-quality jarred bean (like Bold Bean Co.) makes a huge difference in the final texture, as they are already incredibly soft and creamy. If you can only find tinned butter beans, they will still work beautifully. Just be sure to rinse and drain them well. You can also use dried butter beans—just be sure to soak them overnight and cook them until very soft before proceeding with the recipe.
Making it Extra Creamy: For a richer, more decadent sauce, you can stir in a spoonful of tahini or your favourite plant-based cream cheese along with the oat cream. Alternatively, mash about a quarter of the beans against the side of the pan with a wooden spoon to release their natural starch, which will thicken the sauce naturally.
Tomato Roasting Tips: The key to the slow-roasted tomatoes is patience. Roasting them at a low temperature for a longer time allows them to sweeten and caramelise, which is what gives them that incredible "melty" texture and concentrated flavour. Don’t be tempted to crank up the heat, as they will simply shrivel and lose their juiciness.
Storage & Reheating: The creamy bean mixture is an excellent meal prep option. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stove over low heat. If the sauce has thickened too much, simply add a splash of water or oat cream to bring it back to a velvety consistency. Finish with a fresh squeeze of lemon juice to revive the flavours.