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20-minute dinners

Tomato and white bean toast

Herby white beans and tomatoes spooned over crisp toast for a fast pantry supper.

Jump to recipeTomato and white bean toast
Prep5 mins
Cook12 mins
Total17 mins

Ingredients

Measurement system

Method

  1. 1Prepare white beans, tomatoes and bread before heating the pan.
  2. 2Warm a 26 cm frying pan over medium heat and cook white beans with tomatoes, stirring as needed.
  3. 3Add bread and garlic; adjust the heat so the mixture cooks without catching.
  4. 4Continue until the vegetables are tender and any meat or fish has reached a safe doneness for the ingredient.
  5. 5Taste, adjust seasoning and divide into two portions.

Equipment

  • Medium saucepan or 26 cm frying pan
  • Digital kitchen scales
  • Wooden spoon or spatula

Storage, reheating & freezing

Storage: Transfer cooled tomato and white bean toast to a shallow airtight container and refrigerate for up to 2 days; cool and chill promptly.

Reheating: Reheat in a covered pan over medium-low heat, adding a small splash of water where needed, until steaming hot throughout. Reheat once only.

Freezing: Freeze cooled portions in airtight containers for up to 1 month. Thaw overnight in the refrigerator before reheating; expect softer vegetables.

Helpful notes

  • Salt, pepper, water and optional cooking spray are treated as pantry seasonings and are listed in the method where needed.
  • Appliance performance varies, so use the visual cues and food-safety checks in the method alongside the stated timing.
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