Fuel8

Breakfast

Smashed Cannellini Beans on Toast with Feta

Tinned cannellini beans warmed with garlic and lemon, crushed onto toast and finished with feta. 22 g of protein for 443 kcal.

Calories
443kcal
Protein
22g
Fat
13g
Carbs
56g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

  • Gluten
  • Milk
  • Supermarket loaves often contain soya flour. Check the bag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Cannellini beans, tinned and drained150 g

    Drained weight.

  • Wholemeal bread2 slices, about 80 g
  • Feta25 g
  • Olive oil5 g
  • Garlic1 clove, about 3 g
  • Lemon juiceA good squeeze
  • Chilli flakesA pinch
  • Fresh parsleyA handful, chopped

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Method

  1. Warm the oil and garlic in a small pan over low heat until the garlic smells sweet, about a minute.

  2. Add the drained beans with a splash of water and heat through, then crush about half of them with the back of a fork.

  3. Squeeze in the lemon, season, and spoon onto the toast.

  4. Crumble the feta over and add the chilli flakes and parsley.

Worth knowing

  • Crush only half the beans. All of them turns to paste and none of them slides off the toast.
  • Feta is weighed because it is where the fat sits. At 25 g the whole plate is 13 g of fat with the oil included, and doubling it shows up mostly on that line.

Other breakfast recipes that share ingredients with this one, or every breakfast between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.