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Dinner recipe · from the recipe book

Smoky White Bean Mustard Toasts with Spinach

Crisp whole-wheat toast spread with tangy mustard and piled with warm, creamy smoky white beans, garlicky spinach and a melty cheddar top.

Smoky White Bean Mustard Toasts with Spinach

Ingredients

  • 8 slices256 gWhole-wheat bread8 slices
  • 2 cups358 gWhite beans, canned, drained and rinsed
  • 2 tbsp30 gYellow mustard
  • 1½ tbsp20 gOlive oil
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 2 tbsp30 gTomato paste
  • ¼ cup60 gWater
  • 4 cups loosely packed120 gBaby spinach
  • 2 tsp10 gLemon juice
  • ½ cup shredded60 gCheddar cheeseshredded
  • ½ tsp1 gBlack pepper
  • 2 tbsp chopped8 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with foil.
  2. Lay the bread slices on the sheet pan, brush them with half of the olive oil and toast in the oven for 5 minutes until lightly crisp.
  3. Meanwhile, heat the remaining half of the olive oil in an ovenproof-safe pan or skillet over medium heat on the stove; add the onion and cook 5 minutes until soft.
  4. Add the garlic, smoked paprika and tomato paste to the onion and stir 1 minute.
  5. Add the white beans and water, simmer 4 minutes, then lightly mash about half the beans with a fork so the mixture turns creamy; season with the black pepper.
  6. Stir the spinach into the beans until wilted, then stir in the lemon juice.
  7. Spread the mustard over the toasted bread, then spoon the bean and spinach mixture evenly over each slice.
  8. Scatter the cheddar over the toasts and bake 5 to 6 minutes until the cheese melts and bubbles.
  9. Sprinkle the toasts with the parsley and serve two per person.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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