Beans on toast go green!

You could use haricot or cannellini beans, but I think the texture and colour of the flageolet lend themselves best to this dish.

If you’re not vegan, this goes really well with some seared halloumi or try it with a grating of Parmesan/Grana Padano.

Recipe developed for Rosie Letts Nutrition.

Serves 2


Vine tomatoes (recommend 6-7 per person)

200g cavalo nero*, stalks removed and shredded

1 clove of garlic, finely chopped

1 tbsp olive oil

400g tin of flageolet beans, drained and rinsed

1/2 tsp Dijon mustard

Zest of 1 lemon, finely grated

Pinch of chilli flakes (optional)

Squeeze of lemon juice

2 slices of sourdough bread

Salt and pepper


  1. Preheat the oven to 200C.
  2. Place the vine tomatoes on a baking tray, sprinkle with salt and pepper and roast for 10-15 minutes, until blistered.
  3. In a large frying pan, cook the cavalo nero in 50ml of water until soft and the water has evaporated. Takes approx. 5-10 minutes.
  4. Add the garlic and olive oil, stir to coat the leaves and continue to cook on a low heat, stirring occasionally for a few minutes, until the raw smell of garlic has gone.
  5. Add the beans, Dijon, lemon zest, chilli flakes, salt and pepper and 100ml water and continue cooking on a low heat for around 5 minutes until the beans break down a little and you get a creamy sauce.
  6. Toast the slices of sourdough.
  7. Finish the beans with a squeeze of lemon juice and serve over the toast with the roasted tomatoes placed on top.

*Try kale or spring greens if you prefer.