Ultimate Olivey Beans on Toast
Quick & Delicious Olive Tapenade Beans on Sourdough Toast
If there’s one thing we love, it’s taking humble ingredients and turning them into something that makes you pause, fork in hand, and smile. Enter Ultimate Olivey Beans on Toast—creamy, briny, utterly satisfying, and perfect for breakfast, lunch, or a cheeky snack.
What’s happening here
The magic starts with shallots sizzling in olive oil, garlic melting into their warmth, and the rich, silky aroma filling the kitchen. Then come the white beans, gently folded with Olives Et Al Tapenade and tomato paste, a splash of preserved lemon brine, and just enough vinegar to make the flavours sing.
The result? A creamy, slightly tangy, intensely olivey bean mix that’s begging to be piled onto garlic-brushed sourdough. Finish with a crumble of feta and a scattering of parsley, and you’ve got comfort food that feels both indulgent and effortless.
Ingredients
- 1 shallot, finely chopped (or a small onion)
- 1 clove garlic
- Extra virgin olive oil
- 1 tbsp Olives Et Al Tapenade
- 1 tbsp Tomato paste
- 1 jar Bold Bean Co Queen white beans
- A splash of preserved lemon brine (optional but recommended)
- A splash of white or red wine vinegar
- Sourdough, toasted
- 1 clove garlic, for brushing the toast
- Feta
- Chopped parsley
How to make it
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Heat a splash of olive oil in a pan. Add the shallot and cook until soft.
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Toss in the garlic and let it melt into the shallots.
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Add the beans, tapenade, preserved lemon brine, and vinegar. Stir gently—don’t mash; we want creamy, chunky goodness.
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Brush your toasted sourdough with garlic, then pile on the bean mixture.
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Top with crumbled feta and fresh parsley. Serve immediately.
Why it works
This is comfort food at its finest—simple ingredients, big flavour, and that satisfying olive oil sheen that makes every bite feel indulgent. It’s also flexible: swap in your favourite beans or bread, add chilli flakes for a kick, or keep it classic.
Bonus tip
The preserved lemon brine is a secret weapon—just a splash wakes up the beans and balances the richness of the olive tapenade. Trust us, it’s worth it.
How to Make It
