Italian Beans on Toast

For the best beans on toast, try this Italian version—creamy cannellini beans, smoky Calabrian chilis, and sweet bits of sun‑dried tomatoes over crusty sourdough.

Beans on toast might be a British classic, but I couldn’t resist giving it my own Italian spin. When I lived in Tuscany, I was struck by how often beans showed up on the table—and how beautifully simple they were. Just a pot of creamy cannellini cooked low and slow with garlic, olive oil, and herbs.

Here, I start with that same approach. A simple pot of creamy cannellini beans, simmered until velvety with garlic, shallots, and a pat of butter. 

From there, I swirl in a coarsely chopped mix of oil-packed sundried tomatoes (skip the dry ones if you can), smoky Calabrian chilis and a splash of sherry vinegar. The chewy bits of sweet tomatoes, the heat from the chilis, and the tang of vinegar— it’s layered, complex, crazy delicious without being too fussy. 

Pile it high on a slice of crispy-chewy sourdough and you’ve got a beans toast that’s simple and cozy, but also a little extra. Sometimes we take it even further and top it with a crispy fried egg (learn how to fry the perfect egg in my breakfast beans recipe). It’s a gamechanger for breakfast.

And if you’re equally obsessed with Calabrian chilis (I know someone out there wants to eat them by the spoonful like me), you’ll love these spicy marinated white beans. They’re soaked in a tangy, garlicky, chili-spiked dressing that is just so good.

In my house, we’re eating these beans morning and night (my husband is actually rationing the leftovers right now). And for me, it's proof that the simplest meals are often the ones we crave the most.

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