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Two slices of herb marinated white bean toast on a white plate with parsley, lemon zest, and flaky salt on a marble surface

Herb Marinated White Bean Toast

Sourdough toast topped with olive oil-marinated cannellini beans, fresh herbs, lemon, and garlic. Ready in 20 minutes with minimal cleanup.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the herb marinade and beans
  • 2 cans (2 x 400 g) canned cannellini beans, drained and rinsed Pat dry after rinsing
  • 4 tbsp extra-virgin olive oil
  • 4 tbsp fresh flat-leaf parsley, finely chopped
  • 1 tsp fresh thyme leaves
  • 1 large garlic clove, finely grated
  • 1 tbsp lemon zest From about 1 large lemon
  • 2 tbsp fresh lemon juice
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, freshly cracked
  • 1/4 tsp chili flakes Optional
For the toast
  • 8 slices thick-sliced sourdough bread About 1.5 cm thick
  • 1 garlic clove, halved For rubbing the toast
  • 2 tbsp extra-virgin olive oil For brushing the bread
  • to taste flaky sea salt For finishing

Method
 

Marinate the beans
  1. Drain and rinse the cannellini beans in a colander, then spread them on a clean kitchen towel and pat completely dry.
  2. Transfer the beans to a medium mixing bowl. Add the olive oil, parsley, thyme, grated garlic, lemon zest, lemon juice, salt, black pepper, and chili flakes if using.
  3. Fold gently with a spatula until every bean is coated. Taste and adjust salt or lemon juice as needed. Set aside for at least 20 minutes at room temperature, or refrigerate for up to 24 hours.
Toast the bread
  1. Heat a cast iron griddle pan over high heat for 2 minutes until very hot. Brush both sides of each sourdough slice lightly with olive oil.
  2. Place the slices on the hot griddle and press down gently. Toast for 2 minutes per side until you have distinct char marks and the bread is crisp and golden at the edges.
  3. Remove from the pan and immediately rub the top surface of each slice with the cut side of a halved garlic clove while the bread is still hot.
Assemble and serve
  1. Spoon the marinated beans generously over the toast, piling them high without spreading - you want layers of beans, not a flat smear.
  2. Finish each slice with a pinch of flaky sea salt, a crack of black pepper, and an extra small drizzle of olive oil. Serve immediately while the toast is still crisp.

Notes

The bean mixture tastes better on day two as the lemon and herbs absorb fully - make a double batch and use it across the week on toast, stirred into grain bowls, or spooned over roasted vegetables.