The best beans & avocado on toast

Beans & avocado on toast recipe from PACK'D

Beans & avocado on toast

  • Serves 2
  • Prep 5 minutes
  • Cook 10
  • Total 15 minutes
  • Storage Tupperware for 3 days

Vegan, Gluten Free, Refined Sugar Free


  • 1 tbsp olive oil
  • 1 shallot (50g), finely chopped
  • Good pinch of flaked sea salt and black pepper
  • 1/4 tsp garlic powder or 1 garlic clove, minced
  • 1.5 tsp apple cider vinegar
  • 1 cup tomato passata
  • 1.5 tsp dijon
  • 2 tsp maple syrup ,or more to taste
  • 1 tbsp tomato puree
  • 1 tsp vegan Worcestershire sauce or coconut aminos, optional but recommended
  • 1/2 tsp fresh thyme or 2 tsp fresh basil, chopped
  • 1/4 tsp smoked paprika
  • 1 can x 400 g canned cannellini beans, drained + rinsed


  • 1.5 cups Pack’d frozen avocado
  • Squeeze of lime juice
  • Pinch of salt and pepper

To serve

  • 2 - 4 pieces toast
  • Drizzle olive oil


Add the olive oil to a non-stick pan and heat on medium. Add the shallot, salt and pepper and sauté until translucent, about 3-4 minutes.

Add the garlic powder / minced garlic for 30 seconds. Then add all the remaining sauce ingredients - apple cider vinegar, passata, Dijon, maple syrup, tomato puree, vegan Worcestershire sauce or coconut aminos, thyme or basil and paprika . Stir to combine.

Stir in the drained and rinsed beans. Cook on a medium heat for 6 - 8 minutes or until thick. If the sauce starts to dry up turn down the heat and add a touch of water.

Stir regularly to prevent sticking. Adjust salt, pepper, maple, apple cider vinegar, coconut aminos / vegan Worcestershire sauce to taste.

Add avocado to a bowl and pour over boiling water. Drain. It should still be firm and cold. You just want to slightly defrost it. Add a squeeze of lime, salt and pepper. Set 1/2 cup aside for the top. Use a stick blender to blitz the remaining 1 cup until smooth or mash with a fork.

Add mashed avocado to toast. Top with beans and set aside avocado chunks. Drizzle with olive oil and cracked black pepper.


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