Smoky Beans & Greens On Toast

Smoky Beans & Greens On Toast

This will keep you going right through until lunch, and tastes amazing!



  • 4 tbsp olive oil
  • 2 onions, thinly sliced
  • 4 garlic cloves, chopped
  • 4 tsp smoked paprika
  • 1 tsp dried chilli flakes
  • 300g (10.5 oz) kale, stems removed, sliced
  • 2 x 400g (14.1 oz) cans cannellini or butter beans, rinsed and drained
  • 400g (14.1 oz) can chopped tomatoes
  • 2 tbsp soy sauce
  • 200ml (6.7 fl oz) water
  • 8 slices of bread (e.g. rye), toasted
  • Salt and pepper

To serve

  • 1
    Heat the olive oil in a large saucepan over a medium heat. Add the onions and garlic and cook for 3-5 minutes until softened. Add the paprika and chilli flakes and season well.
  • 2
    Add the kale and cook, stirring, until wilted. Now add the beans, chopped tomatoes, soy sauce and measured water. Turn up the heat and simmer for 5 minutes, until piping hot. Serve the beans and greens on toast.
  • 3
    Any leftovers can be stored in the refrigerator for up to 3 days, or in the freezer for 3 weeks.

Recipes extracted from Happy Healthy Strong: The Secret To Staying Fit For Life by Krissy Cela. Published by Aster (£16.99) (

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