A Proper Upgrade on Beans on Toast

There’s something undeniably comforting about beans on toast.

Warm, familiar and reliably satisfying in the way only slightly nostalgic food can be.

This version keeps all of that comfort, but pushes the flavour a little further. Silky white beans simmer slowly in a rich tomato sauce with smoky chipotle in adobo, sweet roasted peppers and garlic-infused oil, then finished with a golden fried egg on thick sourdough toast.

It’s simple enough for a quick dinner, but feels good enough for a slow weekend brunch too.

The sort of meal that looks like more effort than it actually is.

Serves 2

You’ll Need

• 1 tbsp Cool Chile Mojo de Ajo oil, or olive oil plus 1 garlic clove
• 1 small onion, finely chopped
• 1 jar Perello White Beans 
• 1–2 tsp Cool Chile Chipotle in Adobo, depending on heat preference
• 300ml passata
• 100ml chicken or vegetable stock
• 2 roasted red peppers, chopped
• A splash of red wine vinegar
• 2 eggs
• Thick-cut sourdough, to serve

To Make

Heat the oil in a frying pan over a medium heat. Add the onion and cook slowly until soft and lightly golden.

Stir through the chipotle in adobo and cook for a minute so the smoky flavour opens up properly.

Add the white beans, passata and stock, stirring everything together before simmering gently for 15–20 minutes until rich and thickened slightly.

Stir through the roasted peppers and a splash of red wine vinegar to balance the richness, then cook for another few minutes.

Meanwhile, fry the eggs in a separate pan until the edges are crisp and the yolks stay soft.

Toast the sourdough, spoon over the smoky beans and finish with the fried eggs on top.

Serve immediately while everything is still warm.

Why This Works

The chipotle adds a deep smoky heat that slowly builds through the tomato sauce without overpowering it.

The white beans make everything feel comforting and substantial, while the roasted peppers bring sweetness that balances the spice properly. Then the fried egg softens everything again once the yolk breaks over the top.

It’s simple pantry cooking, just layered with a bit more flavour.

Best Served With

Thick sourdough toast, pickles, or something fresh and sharp alongside to cut through the richness.

And ideally, plenty of coffee.

Easy Swaps

• Use black beans instead of white beans
• Add chorizo for something richer
• Top with feta or grated cheese
• Swap fried eggs for poached eggs

FAQs

What is chipotle in adobo?

Chipotle in adobo is smoked jalapeño chilli preserved in a rich tomato-based sauce. It adds smoky heat and depth to sauces, beans and marinades.

Can I make this vegetarian?

Yes - simply use vegetable stock.

What beans work best?

Cannellini beans or butter beans both work particularly well because they stay soft and creamy.

Can I make the beans ahead?

Yes - the bean mixture reheats really well and often tastes even better the next day.