Spicy Chili Beans on Toast


This is one of those delightful quick-fix meals that can be thrown together on a whim and without much effort; perfect at the end of a long day.  Adjust the hot sauce amount to your personal preference and feel free to embellish the whole thing with a fried or poached egg, some sliced avocado and / or a slab of melted sharp cheddar. 

ease • main dish • winter • VEGAN


Familiar and comfortable, dependable, reliable. You know them so well that you could make them in your sleep.

They require no airs or graces, no idle chat to fill up the silences. These are meals that allow you to be your most unedited self;  that can be eaten with your hands, or balanced on your lap while you watch Four Weddings and a Funeral for the fiftieth time, probably wearing your pajamas and hoping no unexpected visitors will suddenly turn up.

That’s the kind of meal beans on toast is for me.

Because, let’s face it; we can’t always feel inspired. We don’t always have a plan. And there are certain days where dinner can be nothing more than an after thought.


Beans on toast is meant for those days.

And like an old friend, this recipe is always there for you when you need it. It doesn’t judge. It doesn’t ask for much. It doesn’t require you to be anything other than yourself. 

All you have to do is chop an onion and open a can. Toast a few pieces of bread – that’s all. You can fry up an egg if you want to, or slice up some avocado to pile on top of the beans, but no one will judge you if you just stand over the stove, scooping the beans directly out of the pan with your bread. Less washing up that way.


Spicy chili beans on toast

Prep Time: 5 min • Cook Time: 10 min • Total Time: 15 min


serves 2

  • 2 tbsp olive oil

  • 1 small onion, diced

  • 1 tsp cumin seeds

  • 1 .5 tsp smoked paprika

  • 1/2 tsp fresh or dried thyme

  • 432 g can white beans (navy, cannellini, butter), rinsed and drained

  • 2 tbsp tomato paste

  • 1 tbsp maple syrup

  • 2 tsp Sriracha hot sauce, or to taste

  • salt and pepper, to taste

  • 2 slices thickly cut gluten free bread or pita bread, toasted

  • 2-3 tbsp finely chopped parsley or cilantro, to garnish


  1. Preheat the oil in a frying pan over medium-high heat. Once it's nice and hot, add the diced onion. Cook, stirring occasionally, until the onion begins to turn translucent. 

  2. Next, add the cumin seeds, smoked paprika and thyme, stirring to thoroughly coat the onions with the spices. Let this mixture cook for about 30 seconds, and then add the beans, tomato paste, maple syrup, and hot sauce and stir well to combine. Heat for about 5 minutes, then season with salt and pepper to taste. 

  3. While the beans are cooking, start toasting your bread. You can use any bread you wish, but I like to serve this over toasted gluten free pitta breads.

  4. You can either top your toasted bread with a generous layer of beans and a sprinkle of chopped cilantro or parsley, or you can cut your bread or pitta into wedges and scoop the beans directly out of the saucepan if you're feeling extra lazy (which I was).

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