Marmite Cannellini Beans on Toast

Marmite Cannellini Beans on Toast

Love it? Hate it? Doesn’t matter either way because you’ll love this Marmite cannellini beans on toast.

I’m going to ‘fess up right and tell you that I don’t like Marmite. I hated it as a child, and I haven’t tried since. I was extremely excited when Marmite reached out to me do this campaign on Instagram because hey, this is Marmite. But, this was a challenge I was really looking forward to.

This blog post is not sponsored. It was my choice to share this recipe.

I base most of my recipes on foods that I love to eat. I’ve never thought of making anything with ingredients I don’t enjoy. Since I hadn’t tried Marmite since childhood, my first thought was to taste it on its own to see if my taste buds are ‘mature’! It turns out they are still immature because I still hate it.

What’s weird is that I got even more excited about trying to figure out a way to enjoy it. My first thought was to incorporate into something I love – beans! Beans on toast are a firm family favourite because it’s so quick to prepare and very satisfying. Integrating marmite into the recipe is perfect as it is a source of vitamin B12, which we vegans need.

I love this recipe because you get just a hint of the Marmite without it overpowering the dish. It also adds a depth of flavour to the tomato sauce. I can’t believe I’ve found a way to enjoy Marmite, so this is pretty exciting.

If you don’t like Marmite, I hope you give this go and kindly let me know what you think about this recipe. Without further ado, let’s get into it!


Marmite Cannellini Beans on Toast

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x


Love it? Hate it? Doesn’t matter either way because you’ll love this Marmite cannellini beans on toast.



  • 150g cherry tomatoes, chopped
  • ½ tsp thyme
  • 1 medium shallot, finely chopped
  • 50g mushrooms, finely sliced
  • 1 fat garlic clove, finely minced
  • ¼ tsp Marmite
  • ¼ tsp tomato puree
  • ½ vegetable stock cube
  • 400g tin cannellini beans, drained and rinsed
  • Black pepper, to taste
  • 4 slices rye or wholemeal bread, toasted


  1. Heat a tablespoon of oil in a medium frying pan over medium heat. Add the shallot and garlic and fry without burning for 1-2 minutes until soft. Stir in the cherry tomatoes and vegetable stock cube and cook still on medium heat for 5-10 minutes until you get a dry tomato sauce.
  2. Stir in the mushrooms, tomato puree, thyme, mushrooms, beans and Marmite. The mushrooms will release water into the pan, so you shouldn’t need to add water. However, if the pan gets too dry, add a small splash of water. Continue to cook for 3-4 minutes until the mushrooms are soft and the beans are warm. Season if necessary
  3. Divide the beans into two equal portions then serve on freshly toasted rye bread. Garnish with fresh parsley if you desire.

  • Category: Breakfast/Lunch

Keywords: Cannellini beans, Beans on toast, rye bread



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