Sourdough Toast and Beans with Artichokes and Tomatoes

Ingredients for Easy Breakfast Toast and Beans

You can change up the ingredients here if you would like to. For instance, if you aren’t a huge fan of artichokes and tomatoes, you can sub with some fresh spinach or sauteed kale. You can even go for classic kimchi and avocado toast and add beans.

Here’s everything you need for these breakfast toasts:

• 1 cup cooked flageolet beans (or any bean you prefer)
• Sourdough bread, sliced and toasted
• Grilled marinated artichokes (I buy these in a little glass jar from Trader Joe’s)
• Roma tomatoes, sliced
• Dried basil (or fresh if you have it)
• Black pepper
• finishing salt
• Olive oil

Sourdough Toast and Beans with Artichokes and Tomatoes

If you don’t have the type of bean I use here, you can use whatever type of beans you have. I think cannellini beans or chickpeas would be wonderful.

Flageolet beans, a new favorite for me, are delicious, light, and creamy. Just stick to that kind of bean flavor (because, yes, all beans taste a little different).

I recently ordered a bunch of beans from a company called Rancho Gordo, and wow. They are the best beans I’ve ever had. This company sells specialty beans you can’t find in the grocery store, and I’ve never seen a flageolet bean at Walmart. So don’t be afraid to make a substitution here.

Other Toppings to Pair with Toast and Beans

The artichoke and tomato here are the best combinations with the beans. These ingredients add a pleasant acidic element to the flavor.

If you decide to sub for other toppings, I suggest going for something with a similar flavor profile. A good substitute for artichokes and tomatoes would be something like sauerkraut or kimchi.

More Healthy Breakfast Recipes to Try

• Jalapeño Cheddar Cheese Grits with Eggs
• Jammy Eggs with Greek Yogurt and Miso Butter
• Gluten Free Blackberry Cobbler Chia Pudding

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Sourdough Toast and Beans with Artichokes and Tomatoes

This easy, protein-packed breakfast only requires a few simple ingredients and five minutes to make. Toast and beans is a gut-healthy breakfast that keeps you full and nourished until lunchtime. Try this recipe with any beans you’d like!

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• Prep: 5 minutes
• Cook: 2 minutes
• Total Time: 7 minutes

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Ingredients

• 1 Cup flageolet beans, cooked
• 4 Sourdough bread slices toasted
• Grilled marinated artichokes
• Roma tomatoes, sliced
• Dried basil
• Black pepper
• Sea salt
• Olive oil

Instructions

1. Place the toasted sourdough bread slices on a plate. 
2. Layer the beans, artichokes, and tomatoes on the toast. 
3. Drizzle with olive oil, and top with black pepper, basil, and salt to taste. 
4. Eat with a fork and knife to avoid getting messy. 

Notes

• You can sub the flageolet beans with any white bean, pinto beans, or chickpeas.

Kaitlynn Fenley Food Microbiologist and Fermentation Specialist

Kaitlynn is a Food Microbiologist and FSPCA-certified fermentation specialist. An alumna of the LSU College of Science, she combines her academic background in microbiology with her Cajun heritage to create safe and delicious recipes.

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