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Sun-dried Tomato Butter Beans on Toast Recipe




  • Extra virgin olive oil, for frying
  • 1 shallot, diced
  • 120g mushrooms, sliced
  • 1 garlic clove, sliced
  • 400g can butter beans, drained and rinsed
  • 120g baby plum tomatoes
  • 2tbsp sun-dried tomato paste
  • ½tsp chilli flakes
  • 80g coconut yogurt
  • Salt and pepper
  • 2–4 slices brown or sourdough toast, to serve


Place the extra virgin olive oil in a pan over a medium heat and cook the shallot and mushrooms for 4–5 minutes, then add the garlic and cook for 1 minute.

Add the beans, tomatoes, sun-dried tomato paste, chilli flakes and yogurt to the pan. Season with salt and pepper and simmer for 4–5 minutes until the beans have heated through and the sauce has thickened.

Serve on top of warm brown or sourdough toast.

Recipe extracted from The Imperfect Nutritionist: 7 Principles of Healthy Eating by Jennifer Medhurst. Published by Kyle Books. Photography: Nick Hopper


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