Smoky cannellini beans & crispy bacon on sourdough

Forget shop-bought baked beans and upgrade your beans on toast with this smoky cannellini beans recipe! This homemade version is tastier and healthier. Packed with flavour and ready in no time!

Categories: Breakfast

Serves: 2



  • 1 tbsp Filippo Berio Classico Olive Oil
  • 1 small onion, chopped
  • 1 tsp smoked paprika
  • 200ml passata
  • 400g can cannellini beans
  • Salt & Pepper to season
  • 4 rashers streaky bacon
  • 2 slices sourdough
  • 20ml Filippo Berio Extra Virgin Olive Oil


  1. Heat 1 tbsp Filippo Berio Classico Olive Oil in a saucepan, add 1 small chopped onion and cook over a gentle heat until softened.
  2. Stir in 1 tsp smoked paprika and cook for 1 minute. Pour in 200 ml passata and simmer for a few minutes.
  3. Drain and rinse a 400 g can of cannellini beans and add to the pan. Simmer for 5 minutes. Season to taste.
  4. Meanwhile cook some rashers of streaky bacon under a preheated hot grill until crispy.
  5. Divide the beans between 2 slices of sourdough toast, scatter with some chopped parsley, then top with the crispy bacon.
  6. Drizzle each with 20 ml Filippo Berio Extra Virgin Olive Oil.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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