You might be tempted to think this recipe is just posh beans on toast, but to us Italians it’s an important dish, especially in regions where beans are a staple part of the diet.


  • 8 slices of ciabatta bread

  • 2 tablespoons olive oil

  • 1 garlic clove, peeled

  • salt and black pepper to taste

  • extra virgin olive oil to serve

  • For the beans

  • 2 tablespoons extra virgin olive oil

  • 1 red onion, peeled and thinly sliced

  • 150g cherry tomatoes, quartered

  • 2 tablespoons coarsely chopped

  • flat leaf parsley

  • 2 x 400g tins cannellini beans, drained and rinsed


  • 1.

    Heat a griddle pan over a high heat. Cover one side of each slice of bread with olive oil, then season with salt. Place the slices on the griddle for a few minutes until charred lines appear and the bread is crispy. Turn over and repeat on the other side.

  • 2.

    While the bread is toasting, prepare the beans. Heat a frying pan over a medium heat, then add the oil and onion and season with salt. Cook for 5 minutes until softened. Add the tomatoes, cook for about a minute until they start to release their juices, then stir in the parsley.

  • 3.

    Add the beans and cook for 2 minutes until warmed through, adding a little water if the mixture seems dry. You do not want the beans to get mushy, so once cooked, remove from the heat and season well with black pepper.

  • 4.

    When the ciabatta is done, rub one side with the garlic. Serve the beans on top of the toast and finish with a drizzle of olive oil.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 566kj
  • Fat Total 20g
  • Saturated Fat 3g
  • Protein 21g
  • Carbohydrate 76g
  • Sugar 6g
  • Sodium 806mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Extracted from GINO’S ITALIAN ECSAPE by Gino D’Acampo
Published by Hodder & Stoughton on 14th September 2013 Priced: £20
Pictures ©Matt Russell

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