White Kidney Bean Cheese Melts

White Kidney Bean Melts are the perfect snack to satisfy your hunger in between meals. These delectable bites fuse together hearty Canadian white kidney beans with melty Cheddar cheese for a savoury treat. Canadian beans are a protein with low environmental impact, packed with fibre and essential nutrients.

Blogger Partner: Christopher from May.Eighty.Five

Christopher is a Calgary-based recipe developer, food photographer and content creator behind MayEightyFive.com. On his blog and social media channels, he shares quick and simple elevated dishes, easy cocktails and everything in between. His mission is to prove that recipes don't need to be complicated and can only have a few staple ingredients.

Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes


1 can of White Kidney Beans (540 ml)

1 tbsp of olive oil

3 garlic cloves

1 tbsp of tomato paste

1 can of crushed tomatoes (398 ml)

¼ cup of water

2 tbsp of sun-dried tomato or basil pesto

4 slices of bread

1 cup of sharp cheddar cheese, grated


  1. Take one of the garlic cloves and slice in half. Rub each slice of bread with the garlic on both sides. Set aside.
  2. Roughly chop the garlic cloves and add to a large pan with tablespoon of olive oil.
    Cook until soft, about 2 minutes.
  3. Add 1 tablespoon of tomato paste, stir and cook for 1 minute.
  4. Pour in the can of crushed tomatoes, water, pesto, can of White Kidney Beans and stir.
  5. Bring to a gentle simmer on medium heat, then reduce to low and cook for an additional 15 minutes, stirring regularly until thickened.
  6. On a rimmed baking sheet, brush both sides of each slice of bread with olive oil.
  7. Broil the slices of bread for 3 minutes.
  8. Flip the bread to the opposite side then top each slice with a spoonful of the bean mixture and then add some cheese.
  9. Broil for an additional 3-4 minutes, until the cheese is melted, bubbling and starting to turn golden.
  10. Allow to cool a little, and serve.


Bean mixture can be prepared for up to 5 days in advance in an airtight container in the refrigerator.


Did you make this recipe?

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