Butter bean & bacon on toast with red leaf salad

Posh beans on toast anyone? This is a little more sophisticated than opening a can, but equally simple and quick.


Preparation time: 5 mins

Cooking time: 10 mins

Serves: 4


  • 15 g reduced-salt margarine
  • 4 rashers shortcut rindless bacon, trimmed of visible fat and chopped
  • 1 bunch spring onions, sliced
  • 80 g rocket or watercress, tough stalks removed, roughly chopped
  • 2 cans (400 g each) butter beans, drained and rinsed
  • 50 g reduced-fat cottage cheese
  • 1 teaspoon Dijon mustard
  • pepper to taste
  • 8 thick slices wholemeal bread

...and for the red leaf salad:

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon clear honey
  • pepper to taste
  • 1 small head red-leaved radicchio, cut into thin wedges
  • 1 small red oak or red coral lettuce, leaves separated

Recipe method

1. To make the salad, put the oil, lemon juice and honey in a salad bowl and add pepper. Whisk together. Add the radicchio and lettuce to the bowl and set aside (do not toss yet).

2. Preheat the grill to high. Melt the margarine in a large nonstick frying pan until it begins to sizzle. Add the bacon and spring onions, and cook over medium heat for about 3 minutes, stirring frequently, until the bacon begins to colour and the spring onions are just tender.

3. Add the rocket or watercress and cook for a few seconds, stirring, then add the butter beans, cottage cheese, mustard and pepper. Lower the heat and cook for 2 minutes, stirring constantly, until the mixture is hot.

4. While the bean and bacon mixture is cooking, toast the slices of bread under the grill or in a toaster. Spoon the bean and bacon mixture onto the hot toast. Quickly toss the salad, and serve while the lettuce is still crisp.