Budget-friendly buttons and beans on toast

Buttons and beans on toast is the perfect meal for the end of the month when grocery funds might be running a bit low.

With simple, affordable ingredients like canned beans, sliced bread, and button mushrooms, you can whip up a hearty and satisfying breakfast without breaking the bank. Plus, it’s a great way to use up any leftover ingredients you have in the pantry, helping you save even more money. Recipe compliments of the South African Mushroom Farmers’ Association.


Breadcrumb topping:

  • 2 tbsp butter
  • 50 g breadcrumbs
  • 1 Zest of lemon
  • 2 tbsp Italian parsley, roughly chopped
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 800 g tins butter beans, drained and rinsed
  • 6 sprigs fresh thyme
  • ½ lemon juice
  • 2 tbsp fresh dill sprigs
  • 2 tbsp butter
  • 250 g white button mushrooms, sliced
  • 4 thick cut slices of sourdough bread
  • Olive oil
  • Salt and pepper to taste


For the breadcrumb topping:

  1. Melt butter in a frying pan. When sizzling, add the breadcrumbs.
  2. Cook, stirring constantly, until golden brown.
  3. Remove from the heat and place in a small bowl with the lemon zest and parsley.
  4. Season to taste and mix well. Set aside.

For the mushrooms:

  1. Heat a drizzle of olive oil in a large frying pan.
  2. Add the onion and cook until tender.
  3. Add the garlic and cook until fragrant.
  4. Add the drained beans, fresh thyme and stock. Simmer until the beans are very tender and the liquid has reduced.
  5. Crush a few beans as you stir to add more body to the sauce.
  6. Switch the heat off and add the lemon juice and dill. Stir.
  7. Heat the butter with a little drizzle of olive oil in a large frying pan.
  8. Add the sliced mushrooms and cook on high heat until just golden brown and still juicy and tender. Season well with salt and pepper.
  9. Brush the slices of sourdough with olive oil and season with salt.
  10. Pan fry until golden brown and crisp on both sides.
  11. Stir the mushrooms into the beans just before plating up.
  12. Serve generous spoonfuls of mushrooms and beans over the sourdough.
  13. Finish with a sprinkle of the crispy, crunchy lemony breadcrumb topping and fresh dill sprigs.

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