Garlicky Bean Toast

  • Author: Erin Alderson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



2 teaspoons olive oil

1 clove garlic, minced

¼ teaspoon salt

1 cup cooked kidney or pinto beans + liquid

2 slices toast

3 to 4 teaspoons brown mustard

Feta, for serving

Chili flakes, for serving

Parsley, for serving


Heat a small pan over medium-low heat. Add the olive oil followed by the garlic. Sauté until the garlic is golden 1 to 2 minutes. Add in the pinto beans with their liquid. Bring to a boil, reduce to a simmer, and cook until most of the liquid is gone. Taste and add salt as needed.

Assemble the toast with a spread of brown mustard, beans, and a sprinkle of feta, parsley, and chili flakes (if desired.)


Tips + Tricks: As mentioned in the video, I like to cook my pinto beans with rosemary. If you're using canned beans or beans with different flavors, I recommend adding a teaspoon or so of fresh rosemary to the garlic/bean mixture.

Stock up on the pantry items: pinto beans, garlic,  kidney beans