White Bean & Pepper Toast Recipe – Quick Pesto Indian-Inspired Snack

Last Updated on 2 months by Neha Deshmukh

White Bean & Pepper Toast Recipe – Quick Pesto Indian-Inspired Snack

Hey everyone! I’m always on the lookout for quick, satisfying snacks, especially ones with a little bit of a flavour kick. This White Bean & Pepper Toast is exactly that. It came about when I was craving something savoury and didn’t want to spend ages in the kitchen – honestly, it’s become a regular in my rotation! It’s a lovely fusion of Italian and Indian flavours, and I think you’ll really enjoy it.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s unbelievably quick – ready in under 15 minutes! It’s also super easy, needing just a handful of ingredients. But the best part? The flavour! The creamy beans, sweet peppers, fragrant pesto, and a little hint of chilli make this toast seriously addictive. It’s a perfect little pick-me-up any time of day.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 15.5 oz (approx. 440g) Canned white beans
• 3 Mini sweet peppers
• 2 Garlic cloves
• 3 Tablespoons Pesto
• 1 Tablespoon Oil
• 0.5 teaspoon Salt
• 1 Tablespoon Chili flakes

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this recipe.

• Chili Flakes: Don’t be shy with these! They’re what give this toast that lovely Indian-inspired warmth. Adjust to your spice preference, of course. I like a good pinch, but my husband prefers a little less heat.
• Pesto Variations: Feel free to experiment with different pestos. Sun-dried tomato pesto would be amazing, or even a spinach and walnut pesto. Homemade pesto is fantastic if you have the time, but store-bought works perfectly well for a quick snack.
• Bean Types: Cannellini beans are my go-to for this recipe because of their creamy texture, but you could also use Great Northern beans or even chickpeas if you prefer. Just make sure they’re canned for convenience!

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, finely chop your garlic and thinly slice the mini sweet peppers. I love using mini peppers because they’re so sweet and colourful.
2. Heat the oil in a pan over medium heat. Add the chopped garlic and sliced peppers and sauté for about 2 minutes, until they start to soften. You want the garlic fragrant, but not browned!
3. Drain and rinse the canned white beans. Add them to the pan with the peppers and garlic. Gently stir to combine – you don’t want to mash the beans too much.
4. Season with salt and chili flakes. Cook for another 3-4 minutes, stirring occasionally, to let the flavours meld together.
5. Remove the pan from the heat and stir in the pesto. Give it a good mix so everything is nicely coated.
6. Toast your favourite bread. Spread with a little cream cheese (optional, but yummy!), then top with the bean mixture. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned while making this recipe:

• Don’t overcook the peppers – you want them to retain a little bit of crunch.
• Gently stir the beans to avoid breaking them down. We want creamy, not mushy!
• Taste and adjust the seasoning as needed. Everyone’s palate is different.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use vegan pesto and vegan cream cheese (or skip the cream cheese altogether!).
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread.
• Spice Level Adjustment: Control the amount of chili flakes to suit your taste. A pinch for mild, a tablespoon for a good kick!
• Quick Weekday Snack Adaptation: Keep a jar of pesto in the fridge and a can of beans in the pantry for a super speedy snack.

Serving Suggestions

This toast is great on its own, but it also pairs well with:

• A side salad
• A cup of chai
• A sprinkle of fresh herbs (like coriander or parsley)

Storage Instructions

Leftover bean mixture can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. I wouldn’t recommend storing the toast itself, as it will get soggy.

FAQs

Let’s answer some common questions!

• Is this recipe suitable for a quick breakfast? Absolutely! It’s a surprisingly satisfying and flavourful way to start the day.
• Can I use different types of beans? Yes, you can! Cannellini, Great Northern, or chickpeas all work well.
• What kind of bread works best? Sourdough, whole wheat, or a crusty Italian bread are all delicious choices.
• How can I make the pesto from scratch? There are tons of great pesto recipes online! A quick search will give you plenty of options.
• Can I prepare the bean mixture ahead of time? Yes! You can make the bean mixture a day or two in advance and store it in the fridge. Just reheat before serving.

I really hope you give this White Bean & Pepper Toast a try. It’s a simple, flavourful snack that’s perfect for any occasion. Let me know what you think in the comments below! Happy cooking!