Curried Cannellini Beans on Toast
I have very fond memories of eating curried baked beans with sultanas in the 1990s. They were one of those things I absolutely loved, and I'm pretty sure they've since been discontinued. I've had them on my mind lately, so I decided to try making my own version.
These curried cannellini beans aren't quite the same as the ones I remember, but they have that same combination of gentle curry spices and little bursts of sweetness from the sultanas. Passata, mango chutney and vegetable stock create a rich, savoury sauce that works beautifully with the creamy cannellini beans.
I like serving them on thick slices of toasted sourdough, finished with a generous dollop of cool Greek yoghurt and plenty of fresh coriander. It's a comforting, satisfying lunch or an easy dinner when you want something warming without spending too much time in the kitchen.
They're also ideal for making ahead. The sauce develops in flavour as it sits, and a batch will give you several meals to enjoy throughout the week. You can even freeze individual portions for another day, making this a useful recipe to keep in your rotation.
Ingredients
Serves 4
2 × 400g tins cannellini beans, drained and rinsed
500g passata
1 medium onion, finely diced
2 garlic cloves, minced
1½ tsp mild curry powder
½ tsp ground cumin
30g sultanas
1 tbsp mango chutney
150ml vegetable stock
1 tbsp olive oil
Salt and freshly ground black pepper, to taste
To serve
4 thick slices sourdough bread
150g thick natural or Greek yoghurt
Small bunch fresh coriander, roughly chopped
Method
1. Soften the onion. Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5–7 minutes until softened.
2. Add the spices. Stir in the garlic, curry powder and cumin. Cook for 30–60 seconds, stirring, until fragrant.
3. Make the sauce. Add the passata, vegetable stock, sultanas and mango chutney. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally.
4. Add the beans. Stir in the cannellini beans and simmer gently for a further 10–15 minutes, until heated through and the sauce has thickened slightly. Add a splash of water if needed.
5. Season. Taste and adjust the curry powder, sweetness or seasoning as needed. Season with salt and freshly ground black pepper.
6. Serve. Toast the sourdough and spoon over the curried beans. Finish with a generous dollop of yoghurt and fresh coriander.
Meal prep and storage
This is a useful recipe to make ahead, particularly if you like having a few simple lunches or dinners ready for the week.
Refrigerate: Store the beans in an airtight container in the fridge for up to 4 days.
Freeze: Portion into suitable containers and freeze for up to 3 months.
Reheat: Defrost overnight in the fridge and reheat thoroughly until steaming hot, adding a splash of water if the sauce has thickened.
To serve: Toast the sourdough fresh and add the yoghurt and coriander just before eating.
A little more inspiration for meal prep
Recipes like this are exactly why I created the Mindful Meal Prep System. Having a batch of something delicious ready in the fridge or freezer means you have options when the week gets busy, without needing to start from scratch every evening.
My approach is about preparing useful foundations that can make everyday meals simpler, more flexible and more enjoyable.
If you'd like more inspiration for practical meal prep, you can find your copy of the Mindful Meal Prep System here: Explore the Mindful Meal Prep System.