Pan Con Tomate with Tahini Butterbeans (Vegan High-Protein)
This Pan Con Tomate with Tahini Butterbeans is fresh, summery and zesty and is a perfect vegan, gluten-free and high-protein lunch that is ready in less than 20 minutes. A great way to upgrade your beans on toast this summer.
I just love pan con tomate aka bread with tomatoes, the traditional summertime Spanish dish as it’s simple, fresh and relies on the best in-season tomatoes. To celebrate my love for butterbeans (well, all beans and chickpeas) I wanted to take this classic dish and make it a little more exciting with some tahini, creamy, zesty and herby butterbeans. I’ve kept everything we all love about this Spanish tomato bread but made it into a meal rather than a side dish.
Why will I love this recipe?
This recipe is so good:
- Fresh, tomatoey and juicy
- Zesty, herby and lemony
- Packed with protein
- Relies on simple, good-for-you ingredients
- Inspired by Mediterranean cuisines
- High in protein and fibre
- Naturally vegan, gluten-free and nut-free
- Easy and quick to make in 20 minutes or less
- Requires no cooking or heating
- Great to prepare ahead of time
- Delicious for picnics, lunches and snacks
If you already love the sound of this Pan Con Tomate with Tahini Butterbeans then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourites in the “shop the recipe” section.
For the tomatoes and bread:
- Beef or large tomatoes: these are essential as you need the tomatoes to be big enough so you can grate them.
- Extra-virgin olive oil: you want to use a good quality olive oil for the best flavour.
- Salt and pepper: for flavour.
- Sourdough or other bread: I love using sourdough or a good fresh loaf from the bakery but you can use your favourite bread, making sure it’s gluten-free, where needed.
- Garlic: slice a clove of garlic in half and rub over the toast or bread to add tons of flavour.
- Extra herbs: for garnish like more oregano, chive or basil.
For the butterbeans:
- Butterbeans: high quality beans will elevate this dish so much. I use the Bold Bean Co butterbeans which are so much juicier and plumper than tinner varieties and the glass jars are much bigger, too. You can also swap these for cannellini beans or chickpeas.
- Lemon: juice and zest add so much flavour to this recipe.
- Tahini: this adds so much creaminess and “nuttiness” even though it’s only made from sesame seeds.
- Freshly chopped herbs: I love using oregano, chive and basil for these beans. You can also try coriander, parsley and/or mint.
Can I use homemade bread?
Yes, you can use any bread for this recipe, try making your own:
- Gluten Free Vegan Buckwheat Bread
- Super Seedy Grain-Free Bread
- 2-Ingredient Flatbreads
- No-Yeast Bloomer Bread (make this without the cinnamon)
Is this gluten-free and nut-free?
Yes, this recipe is naturally gluten-free as long as your bread is gluten-free and it is also nut-free.
How do I make this?
This recipe comes together in a few steps:
- Slice the tomatoes and in half and grate them: until the very skin. You can chop up the skin very small and add to the mix or just eat it.
- Strain the tomato mix through a sieve: and discard the water (save this for cocktails or drinks).
- Stir the tomato pulp with the olive oil: and season well.
- Stir together all the butterbean ingredients: till nice and creamy.
- Toast the bread and rub over the garlic: to all the slices.
- Spread the tomatoes over the toast and top with the beans: add on some olive oil, extra herbs and black pepper.
- Enjoy straight away
How long will this last?
This is best eaten straight away once you’ve spread the tomatoes on the toast, but the tomatoes and beans can both be kept separately in the fridge in sealed containers for 2-3 days ready to top your bread when you need.
What else can I make?
If you are looking for other quick and easy lunch recipes, how about my:
- 10-Minute Tahini Noodle Salad
- Roast Tomato and Pesto Flatbreads
- Black Bean Mango Salsa Nachos
- Harissa Tofu and Courgette Pittas
- Roasted Vegetables and Chickpeas with Green Goddess Tahini
Pan Con Tomate with Tahini Butterbeans
This Pan Con Tomate with Tahini Butterbeans is fresh, summery and zesty and is a perfect vegan, gluten-free and high-protein lunch that is ready in less than 20 minutes. A great way to upgrade your beans on toast this summer.
Ingredients
For the Tomatoes:
- 2 large tomatoes (known as beef tomatoes)
- 1 tbsp extra-virgin olive oil
- Salt and pepper
For the Butterbeans:
- 300g butterbeans, drained weight
- ½ lemon, zest and juice
- 1 tbsp tahini
- 1 tbsp freshly chopped herbs (I use oregano and chive)
To assemble:
- 4 slices of sourdough bread, toasted
- 1 garlic clove, halved lengthways
- Extra-virgin olive oil, extra herbs, pepper
Instructions
- For the tomatoes: slice the tomatoes in half and use a box grater to grate all the flesh right down to the thinnest bit of skin. You can chop this skin up very finely and add to the rest of the tomatoes. Repeat to use all the tomatoes (they will be juicy) and pour into a sieve set over a bowl to catch all the juices. Save the juice to drink and transfer the fleshy parts and seeds to a bowl. Into the bowl stir in the olive oil, some salt and pepper and leave to one side.
- For the butterbeans: add all of the ingredients to a bowl with salt and pepper and stir well.
- To assemble: toast the bread and while still warm, rub over the exposed side of the garlic clove. Spread over the tomato mixture and top with the zesty butterbeans.
- Serve with a drizzle of olive oil, some extra herbs and cracked black pepper.
- To store: keep the tomatoes and beans separate in sealed containers in the fridge for 2-3 days and toast the bread when you are ready to serve.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this Pan Con Tomate with Tahini Butterbeans so please let me know in the comments and leave a star revie above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pan con tomate love x
p.s. this recipe was first made with Taly (a subscription service) who stock Bold Bean Co beans and I love them! This blog post is not sponsored and all opinions are my own.
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