Lunch

Smoky Butter Beans with Feta on Sourdough

Name: Smoky Butter Beans with Feta on Sourdough
Prep time: 12 min
Total time: 12 min
Yield: 1 serving
Ingredients: 200 g Butter beans, tinned and drained; 150 g Passata; 2 cloves, about 6 g Garlic; 6 g Olive oil; 1 slice, about 50 g Sourdough; 30 g Feta; Half a tsp Smoked paprika; A few leaves Fresh parsley

Butter beans simmered in passata with garlic and smoked paprika, spooned over toasted sourdough with feta crumbled over. 488 kcal and 23 g of protein.

Calories: 488kcal
Protein: 23g
Fat: 14g
Carbs: 65g

Per serving, makes 1. 12 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk

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.

Recipe in pictures

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Smoky Butter Beans with Feta on Sourdough, plated and ready to serve. — The finished recipe. Smoky Butter Beans with Feta on Sourdough

Ingredients 1 to 6 for smoky butter beans with feta on sourdough arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Butter beans, tinned and drained (Drained weight.). 150 g Passata. 2 cloves, about 6 g Garlic. 6 g Olive oil. 1 slice, about 50 g Sourdough. 30 g Feta

Ingredients 7 to 8 for smoky butter beans with feta on sourdough arranged separately on a dark worktop. — Ingredients 7 to 8. Half a tsp Smoked paprika. A few leaves Fresh parsley

Smoky Butter Beans with Feta on Sourdough, preparation step 1: Warm the oil with the sliced garlic over a low heat for two minutes until it smells sweet, then add the paprika for ten seconds. — Step 1. Warm the oil with the sliced garlic over a low heat for two minutes until it smells sweet, then add the paprika for ten seconds.

Smoky Butter Beans with Feta on Sourdough, preparation step 2: Add the passata and beans and simmer for six minutes until thick, crushing a few beans against the pan. — Step 2. Add the passata and beans and simmer for six minutes until thick, crushing a few beans against the pan.

The finished smoky butter beans with feta on sourdough. — Step 3. Toast the sourdough, spoon the beans over and crumble the feta on top with the parsley.

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Ingredients

Butter beans, tinned and drained200 g
Drained weight.
Passata150 g
Garlic2 cloves, about 6 g
Olive oil6 g
Sourdough1 slice, about 50 g
Feta30 g
Smoked paprikaHalf a tsp
Fresh parsleyA few leaves

Method

Warm the oil with the sliced garlic over a low heat for two minutes until it smells sweet, then add the paprika for ten seconds.
Add the passata and beans and simmer for six minutes until thick, crushing a few beans against the pan.
Toast the sourdough, spoon the beans over and crumble the feta on top with the parsley.

Worth knowing

Garlic in cool oil, brought up slowly, gives sweetness. Dropped into hot oil it burns before the beans go in and the whole plate tastes of it.
Butter beans at 90 kcal per 100 g are lighter than most tinned beans, and softer. Cannellini work the same way at 100.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 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.