Saucy White Beans and Greens on Toast


This combination of canned cannellini and cranberry beans cooked with spinach, jalapeño, cumin, and citrus is a cozy, quick dinner.

Saucy White Beans and Greens on Toast

Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Total Time:
30 mins
4 servings

This recipe is a lighter version of the classic British-style beans on toast, which typically uses beans in a sweet, thick sauce. Instead, Chapple combines canned cannellini beans and Roman beans (also known as cranberry beans) with spinach, jalapeño, cumin, and citrus, which meld together to create a fresh and bright flavor. The secret to adding more depth and heartiness to the dish is to reserve the liquid from the canned beans. This liquid can be used as a thickener and also adds an extra layer of delicious earthy flavor to the mixture. The brothy beans are then spooned over slices of crispy toasted bread, making for a satisfying springtime meal.


  • 2 tablespoons unsalted butter

  • 6 tablespoons extra-virgin olive oil, divided

  • 2 medium shallots, halved and thinly sliced (about 2/3 cup)

  • 4 medium garlic cloves, thinly sliced (about 1 tablespoon)

  • 1 medium jalapeño chile, stemmed, seeded, and finely chopped

  • 2 teaspoons cumin seeds

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon black pepper, divided

  • 1/2 cup dry white wine

  • 1 1/2 cups vegetable broth

  • 1 (14-ounce) can cannellini beans (undrained)

  • 1 (14-ounce) can cranberry beans (see Note), drained but not rinsed

  • 2 1/2 cups lightly packed fresh spinach

  • 2 tablespoons fresh lemon juice, plus grated lemon zest for serving

  • 1 tablespoon fresh lime juice, plus grated lime zest for serving

  • 4 (1-inch-thick) rustic bread slices

  • Shredded Parmesan cheese

  • Chopped fresh chives


  1. Heat butter and 2 tablespoons olive oil in a medium saucepan over medium until butter is melted. Add shallots, garlic, jalapeño, and cumin seeds; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until shallots are softened and cumin is fragrant, about 5 minutes. Add wine; cook, stirring often, until nearly evaporated, about 3 minutes. Add broth, and bring to a simmer over medium-high.

  2. Stir cannellini beans and their liquid and drained cranberry beans into broth in saucepan. Bring to a simmer over medium, and cook, gently stirring occasionally, until hot, about 5 minutes. Add spinach, and cook, stirring often, until wilted, about 2 minutes. Stir in lemon juice and lime juice; sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.

  3. Heat 2 tablespoons olive oil in a large skillet over medium-high. Add 2 bread slices; cook, turning once or twice, until nicely toasted on both sides, 3 to 5 minutes. Place 1 slice in each of 2 bowls. Repeat process with remaining 2 tablespoons olive oil and remaining 2 bread slices. Spoon saucy beans evenly over bread slices. Sprinkle with shredded Parmesan, chives, lemon zest, and lime zest. Serve immediately.


Canned cranberry beans, also called Roman beans, can be found at specialty grocery stores or at

Suggested pairing

Citrusy, cool-climate white: 2021 Shaw + Smith Sauvignon Blanc

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