Homemade Red Pepper & Tomato Beans on Toast

homemade beans on toast

When I was growing up, one of the meals I remember having – always having! – is beans on toast. In fact, I carried on eating them until I graduated, often smothering them in cheese and other toppings.

Granted, this wasn’t the healthiest of habits, but it seems to be one which I’ve passed onto my youngest boy, Ezra.

Ezra is just two but is already addicted to beans. In fact, he follows me around the kitchen, clutching at my leg, shouting, “beans! Want beans!”. While there’s nothing wrong with eating tinned Heinz beans every now and then, I like to make my own foods for the boys wherever I can – lower in sugar, lower in salt, and free from nasties!

So, to satisfy my bean-loving boy, I decided to whip up these fast and easy Homemade Red Pepper & Tomato Beans.

healthier beans on toast

They are such aย  fast and easy meal, yet so nutritious! They are also lower in salt, free from additives, and sugar-free, if you choose, sweetened naturally with the red pepper.

All in all, this is the perfect meal for all your fellow mums out there!

baked beans recipe

Happily, it’s also a super cheap dish to make (cheaper still if you boil down over-ripe tomatoes lurking in the back of your fridge), and taste even better the next day.

If you have a carb craving, or fancy indulging in some childhood comforts, then these homemade beans are right up your street!

What were your favourite foods as a kid?

Sam x

Homemade Red Pepper & Tomato Beans on Toast


  • Serves 2 –
  • 3 cloves garlic, minced and finely chopped
  • 1 tbsp tomato puree
  • 1 red pepper, de-seeded and chopped
  • 1 200g tin chopped tomatoes
  • 1 tbsp butter (vegan or grass-fed)
  • 400g tin butter, cannellini or haricot beans, drained (or use a combination)
  • Handful fresh basil
  • 1 tsp coconut sugar (optional)
  • Squeeze fresh lemon juice
  • Salt and pepper, to taste
  • 4 slices sourdough, toasted
  • Method:
  1. Start by heating some oil in a pan. Gently saute the garlic until lightly golden. Add in the tomato puree and red pepper and fry until just softened. Add in the chopped tomatoes and cook until thickened, stirring often – around ten minutes.
  2. Season to taste, adding the lemon juice and sugar if using, then place in a blender with the basil and blitz smooth.
  3. Place back in a pan along with the drained beans and heat until warmed through and thick.
  4. Serve on top of buttery sourdough slices and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

Leave a Reply

Your email address will not be published. Required fields are marked *