Gochujang beans on toast recipe
We've given beans on toast a glow-up with a spoonful of gochujang. Garlicky, smoky and salty, these beans are bound to be your new favourite lunch.
See method- Serves 4
- 1 min to prepare and 19 mins to cook
- 321 calories / serving
Ingredients
- 2 tsp vegetable oil
- 1 onion, finely diced
- 2 garlic cloves, finely sliced
- 400g tin cannellini beans, drained and rinsed
- 400g tin chopped tomatoes
- 1½-2 tbsp gochujang paste, to taste
- 1 tsp caster sugar
- 2 tsp soy sauce
- 4 medium eggs (optional)
- 4 slices crusty bread
- 40g butter, to serve
- 2 spring onions, finely sliced, to serve
- sesame seeds, to serve
- 1 lime, quartered, to serve
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Shop ingredientsEach serving contains
- Energy
- 1345kJ 321.0kcal
- Fat
- 12g
- Saturates
- 6g
- Salt
- 1.1g
- Sugars
- 10g
of the Reference intake
Carbohydrate 40.1gProtein 10.4gFibre 6.7g
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- Heat 1 tsp oil in a medium saucepan over a medium-high heat. Fry the onion and garlic for 5 mins until soft.
- Add the cannellini beans, chopped tomatoes, gochujang paste, sugar and soy sauce.
- Simmer for 10 mins until the sauce has thickened and reduced slightly. Season with a small amount of salt and pepper.
- Heat the remaining 1 tsp oil in a frying pan over a medium-high heat. Fry the eggs, if using, for 3-4 mins or until the whites are just set and the edges are crispy.
- Toast the bread and spread with the butter.
- Spoon over the beans and top with the spring onions and sesame seeds. Serve each with a wedge of lime to squeeze over.
- See more Toast topper ideas
