White Beans on Toast

I’ve become more of a savory breakfast lover. It’s been tricky though, because I feel like most quick and healthy plant-based breakfasts are sweet. Oatmeal and smoothies being my go-to’s, but pancakes on Fridays, baked oatmeal on occasion, or fruit salad. All sweet stuff.

After a workout I want something really substantial that will last me until lunch and re-fuel me. This has been my favorite lately. It’s forgiving, too. If I don’t have fresh herbs or bell pepper, it’s still good.

A little olive oil in it or on the bread does improve the flavor, but you can do it oil-free, too, if you prefer.

As for savory breakfast, I also love:

  • tofu scramble on toast
  • hash of cooked potatoes, bell peppers, onions, tons of seasoning like creole sesasoning or steak seasoning, and tempeh crumbled up in there sometimes
  • avocado toast with sauerkraut and smoked paprika (it has taken me ages to like sauerkraut and this is still the only way I like it)

What is your go-to breakfast lately? Or what recipes would you like to see? Let me know in the comments!

White Beans on Toast
Prep Time
10 mins

A savory and quick breakfast or lunch that stabalizes your blood sugar and gives you energy for hours. Make the beans the day before, if possible, so they can marinate and you have an instant breakfast the next day. One of my favorite ways to re-fuel after a run or workout.

Servings: 4 toasts
Author: Faithful Plateful
  • 1 15-oz can white beans (any variety)
  • 1/4 cup fresh herbs (cilantro, parsely, basil--choose your favorite)
  • 1/4 cup chopped bell pepper or roasted red pepper from a jar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil (optional)
  • 1 clove garlic, minced
  • 1/4 tsp Italian seasoning
  • 1 tsp maple syrup
  • salt and pepper to taste
  1. Drain and rinse the can of beans.

  2. Stir together with the remaining ingredients. Let it marinate overnight, or eat immediately.

  3. Serve on toasted whole grain bread or sourdough.

  4. Keeps well in the fridge for about 4 days.

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