Green beans on toast from Ottolenghi Comfort (page 102) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • catmummery on January 04, 2026

    This is delicious, and as bernalgirl said, once in is very hands off - beautiful flavours and even better as left overs a couple of days later. My very particular mother wolfed it, as did my non veg loving family. Lovely way to do beans.

  • bernalgirl on November 06, 2024

    This is a fantastic recipe without the toast, and although there’s some prep, it’s very hands off. The result is deeply caramelized deliciousness. I’m sure the feta-marscapone spread is lovely this a beautiful side on its own.

  • SheilaS on November 03, 2024

    This is a winner! If I’d planned ahead I probably could have gotten runner beans or broad beans but went with just the basic green beans I had on hand. I’ll be happy to make it again depending on what’s at the market though bean season is winding down. No mascarpone in the house so I used the labneh from Falastin to mix with the feta. I debated on putting an egg on top but with the toasted whole grain sourdough, this was perfect as is.

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