Spicy Butter Beans on Toast

Created by Bettina Campolucci Bordi

Serves 2

This is a spicy, creamy take on baked beans on toast, layered with fibre-boosted hummus, wilted greens, gochujang butter beans and sourdough. 

Ingredients

• 2 slices of sourdough bread
• 400g butter beans, drained & rinsed
• 4 spring onions
• 1 tbsp gochujang paste
• 2 tbsps crème fraîche
• A handful of cavolo nero/kale, roughly chopped
• A splash of water
• Sea salt & black pepper to taste
• A splash of olive oil
• 200–250g hummus
• 1 tsp High Fibre Plus

Method

1. Finely slice the white parts of the spring onions and set them aside for topping. Slice the green tops for cooking.
   
   

2. Heat a little olive oil in a pan over a medium heat. Add the sliced green spring onion tops and fry for a couple of minutes until softened.
   
   

3. Add the butter beans, gochujang paste, and crème fraîche. Stir everything together until the beans are coated in the spicy, creamy sauce. Cook gently for 3–5 minutes until warmed through. Taste and season with salt and pepper if needed, set aside, and mix the High Fibre Plus through the hummus until fully combined.
   
   

4. Heat a pan until hot, add the greens with a small splash of water and cook for 1–2 minutes until just wilted. Season lightly with salt and pepper.
   
   

5. Toast the sourdough until golden. Spread each slice with a generous layer of the high fibre hummus. Add a layer of the wilted greens, then spoon over the spicy butter beans.
   
   

6. Finish with the finely sliced white spring onions and an extra crack of black pepper. Serve straight away while the toast is warm.

Bettina's other fibre-filled recipes:

• Simple savoury granola

• Homemade overnight oats

• Creamy lentil & veg ‘ Golden Glow’ Curry

• Herby Green Quinoa