Baked Smokey Butterbeans & Vine Tomatoes on Sourdough

The Balanced Kitchen
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast, Light Bite
Cuisine English
Servings 2 servings


Baked beans

  • 1 tin butterbeans rinsed, drained
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp sweet smoked paprika
  • 1 tsp pure maple syrup
  • 1 tsp red wine vinegar
  • 2 TBSP tomato puree paste
  • 4 TBSP water

Remaining ingredients

  • 20 vine tomatoes
  • 4 cloves garlic
  • 4 slices sourdough bread
  • 1/2 avocado sliced
  • ground black pepper
  • 2 tsp olive oil


Baked beans

  • Place all of the baked beans ingredients together in an oven proof dish and mix together.
  • Add the vine tomatoes and garlic (no need to peel), on top of the beans and place the dish in a pre-heated oven at 180 degrees C for 30 minutes.
  • Toast the sourdough bread just before the beans are due to come out of the oven.
  • Place the toasted sourdough on 2 plates and top with half of the baked beans for each serving, add the vine tomatoes and 2 cloves of garlic each (squeeze the garlic from the skin).
  • Add a few slices of avocado, olive oil and season with ground black pepper before serving.
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