SAMFA Buttons & Beans on Toast

What could be better than some hearty and delicious buttons and beans on toast.


Serves 4


Breadcrumb topping:

  • 2 Tbsp butter
  • 50g / ½ cup breadcrumbs
  • Zest of 1 lemon
  • 2 Tbsp Italian parsley, roughly chopped
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 2 x 400g tins butter beans, drained and rinsed
  • ± 6 sprigs of fresh thyme
  • 250ml chicken or vegetable stock
  • Juice of ½ lemon
  • 2 Tbsp fresh dill sprigs
  • 2 Tbsp butter
  • 250g white button mushrooms, sliced
  • 4 thick-cut slices of sourdough bread
  • Olive oil
  • Salt and pepper, to taste



For the breadcrumb topping:

  • Melt butter in a frying pan. When sizzling add the breadcrumbs.
  • Cook, stirring constantly, until golden brown.
  • Remove from the heat and place in a small bowl with the lemon zest and parsley.
  • Season to taste and mix well. Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
  • Add the onion and cook until tender.
  • Add the garlic and cook until fragrant.
  • Add the drained beans, fresh thyme, and stock.
  • Bring to a simmer.
  • Simmer until the beans are very tender and the liquid has reduced.
  • Crush a few beans as you stir to add more body to the sauce.
  • Switch the heat off and add the lemon juice and dill. Stir.
  • Heat the butter with a little drizzle of olive oil in a large frying pan.
  • Add the sliced mushrooms and cook on high heat until just golden brown and still juicy and tender. Season well with salt and pepper.
  • Brush the slices of sourdough with olive oil and season with salt.
  • Pan fry until golden brown and crisp on both sides.
  • Stir the mushrooms into the beans just before plating up.


Serve generous spoonfuls of mushrooms and beans over the sourdough.

Finish with a sprinkle of the crispy, crunchy lemony breadcrumb topping and fresh dill sprigs.


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