Beans on toast meets cheese on toast, but with a twist. This version is all about umami Marmite, melty Cheddar and big, creamy butter beans – plus some tart pickled shallots to cut through it all. Make sure that the bread is seriously toasty so it retains its crunch at every bite.
Feeds 4
Takes 20 minutes
Ingredients
1 tbsp butter
1 tbsp Marmite, adjust to taste
570g (1lb 4½oz) jarred butter beans, drained
1 tbsp olive oil
4 large slices of sourdough
100g (3½oz) extra-mature Cheddar, grated
15g (½oz) fresh chives / 2 spring onions, finely chopped (optional)
salt and pepper
FOR THE PICKLED SHALLOTS
3 banana shallots, thinly sliced
2 tbsp red or white wine vinegar
1 tsp caster sugar
Method
1. Ideally, you want to pickle the shallots at least an hour before serving. To do this, mix the shallots in a bowl or jar with the vinegar, sugar and a pinch of salt. Toss well, using your fingers to soften the shallots into the vinegar, and set aside to pickle while you prepare the beans. You can even do this a couple of days in advance and keep in the refrigerator until you need them.
2. Melt the butter in a large frying pan over a medium heat. Stir in the Marmite and mix until it melts into the butter. If you’re a true Marmite lover, feel free to add more to suit your tastes.
3. Add the drained beans and stir to coat them in the Marmite-and-butter mixture. Cook for 2–3 minutes until the beans have warmed through.
4. While the beans are simmering, heat the olive oil in a separate frying pan over a medium-low heat. Add the sourdough slices and toast for 2–3 minutes on each side until golden and crispy. Alternatively, you could just pop them in the toaster.
5. Remove the beans from the heat and stir in half of the grated Cheddar. Season with plenty of cracked black pepper.
6. To assemble, generously spoon the cheesy Marmite butter beans over the toasted sourdough. Top with the remaining cheese, along with
the quick-pickled shallots and the chives or spring onions for a kick of freshness. Serve immediately.
Top Tip: Replace the butter and cheese with plant-based alternatives for a vegan-friendly version.
Full of Beans: delicious beany recipes to obsess over by Amelia Christie-Miller is published by Kyle Books. Photography by Sam A Harris.
