Cheezy Beans on Toast

Cheezy Beans on Toast

Beans on toast is one of those things we grew up eating and honestly, we'd never dream of messing with the nostalgia of it too much. But this version? It's a proper upgrade. We've taken the classic and made it properly cheezy, a little spicy, and packed with flavour from fresh chilli, cherry tomatoes, and garlic. It's the kind of breakfast that makes you feel like you've done something good for yourself without having to think too hard about it. Make this on a slow weekend morning and we promise you won't look back.

Cook: 20 min
Serves 2

Before You Start

  • Medium & large pans
  • Griddle pan or toaster

Ingredients

  • 1 red onion
  • 1 garlic clove
  • 1 green chilli
  • 8 cherry tomatoes
  • ½ tsp dried thyme
  • 1 tsp paprika
  • 1 x 400g can of butter beans
  • 1 x 270g jar of BOSH! Cheeze Sauce
  • 1 tbsp olive oil
  • Salt & pepper
  • 4 slices of sourdough bread
  • 1 tbsp plant-based butter - optional
  • ½ sliced green chilli

Method

1

Prepare the ingredients

  • Peel and finely dice the red onion, garlic and green chilli
  • Halve the cherry tomatoes 
2

Make the cheezy beans

  • Place a pan over a medium heat and add a drizzle of olive oil
  • Once warm, add the chopped onion, garlic and a pinch of salt
  • Mix well and cook for a couple of minutes until they soften
  • Stir the chopped tomatoes through for 2 minutes until soft
  • Then add the chopped chilli, dried thyme and smoked paprika with a dash of water and stir 
3

Add the butter beans and cheeze sauce

  • Pour in the drained butter beans followed by the BOSH! Cheeze sauce and allow the mix to bubble away for 5-10 minutes until hot
  • Season with salt and pepper - if the mix becomes too sticky, add a dash more water 
4

Toast the bread and serve

  • Toast the slices of sourdough in a hot griddle pan or toaster, or for some extra oomph melt the plant-based butter in a frying pan and fry on both sides until golden and crisp
  • Spoon the cheezy beans over the toasted sourdough slices and top with the chilli, fresh rocket and enjoy 

Tips & Variations

  • Get your bread right: We love a thick slice of sourdough here, toasted until it's properly golden and crispy. It needs to hold up to those saucy beans without going soggy straight away.
  • Turn up the heat: If you're a chilli fan, don't be shy with it. We often add a pinch of smoked paprika or a splash of hot sauce at the end to give it an extra kick.
  • Make it heartier: If you want to bulk it out a bit, stir in a handful of spinach right at the end. It wilts down in seconds and adds a nice bit of green without changing the vibe at all.

Why This Works

The trick here is building the base slowly, letting the onion, garlic, and chilli soften properly before anything else goes in. That's where all the flavour lives. The cheeziness comes in at the end and it coats everything in this rich, silky sauce that makes it feel way more indulgent than it has any right to be for 20 minutes of effort.