White Bean & Carrot Spread on Toast

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White Bean & Carrot Spread on Toast

A savory, smoky white bean spread made with sautéed carrots, paprika, and tomato paste, served on toast with pickled onions and crunchy almonds.
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Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Meal Type: Breakfast
Special: 30 Minutes or Less, Gluten-Free, Nut-Free, Oil-Free, Soy-Free
Tool: Stove
Ingredient: Almonds, Beans, Carrots
Servings: 4
Ingredients
Bean Spread
  • 2 tablespoon(s) olive oil
  • 2 medium carrots peeled and diced
  • 2 clove(s) garlic minced
  • 1 tablespoon(s) paprika
  • 2 can(s) (15 oz each) white beans drained and rinsed
  • 3 tablespoon(s) tomato paste
  • 2 tablespoon(s) water as needed
  • 1 tablespoon(s) lemon juice optional but recommended
  • Salt and pepper to taste
Toast + Toppings
  • 8 slice(s) bread toasted (whole wheat or gluten-free)
  • ½ cup(s) chopped almonds (or pepitas)
  • ¼ cup(s) pickled red onion
US Customary - Metric
Instructions
  • Cook carrots: Heat olive oil in a skillet over medium heat. Add carrots and cook 5 minutes.
  • Add garlic + paprika: Stir in garlic and paprika and cook 1 minute.
  • Add beans + tomato paste: Add beans and tomato paste. Cook 3–4 minutes.
  • Mash: Mash with a potato masher or fork. Add water as needed for a spreadable texture. Season with salt, pepper, and lemon juice.
  • Toast almonds: Toast almonds (or pepitas) in a dry pan 3–5 minutes until fragrant.
  • Assemble: Spread bean mixture on toast. Top with pickled onions and almonds.
Notes
Storage: Bean spread keeps in the fridge up to 4 days.
Gluten-Free: Use GF bread.
Oil-Free: Sauté carrots with broth and skip oil.
Nut-Free: Use pepitas instead of almonds.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 350kcal | Carbohydrates: 38g | Protein: 11g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Sodium: 382mg | Potassium: 462mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5353IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 3mg
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