Let me tell you — this isn’t your typical gentle garden salad. No cucumber slices quietly resting in the corner. No whisper of dressing. This is a salad that stomps in, spicy, messy, bold, and proud. The Angry Bean Salad is a bit of a riot — fiery red chillies, blistered beans, juicy skinned tomatoes (yes, we’re peeling them — trust me), and all of it mellowed out at the end with soft bocconcini and fresh mint. It’s got attitude, in the best way.
I first made this on a humid summer day when I needed dinner to punch me awake. I was sweaty, hangry, and not in the mood for anything polite. This? It delivered. And if you’ve never had beans and bread together, you’re in for something wildly comforting. Hot, spicy beans scooped up with toasted bread, creamy cheese pooling in the corners — tell me that’s not dinner goals.
Why You’ll Love It
- Sweet, spicy, minty, melty — it’s a party in a bowl
- That chilli kick brings just the right drama
- Perfect warm on the day, even better cold the next day
- Melty mozzarella contrasts beautifully with hot beans
- Rustic toast = instant meal upgrade
- You’ll feel like an absolute kitchen rebel (in a good way)
Ingredients
- 400g mixed-colour cherry tomatoes
- 400g green and yellow beans
- 4 sprigs fresh mint
- 4 garlic cloves
- 2 fresh red chillies
- Olive oil
- 3 tbsp red wine or balsamic vinegar
- 8 bocconcini mozzarella (about 150g)
- 4 slices rustic bread
How to Make It
Blanch your tomatoes — quickly now:
Bring a pan of salted water to the boil. Drop the cherry tomatoes in for exactly 30 seconds, then scoop them out and rinse under cold water. You’ll be able to pinch off the skins easily. Yeah, it’s a bit fussy. Yeah, it’s worth it.
Trim the beans and get them going:
While the water’s still hot, toss in the beans — stalk ends trimmed, tips left on because they’re cute. Boil for 4 minutes, no more, then drain.
Slice up the aromatics:
Peel the garlic, finely slice it with the chillies (keep the seeds if you like heat — I always do). Pick the mint leaves and set aside a few baby ones for garnish.
Build the heat:
Put the pan back on medium heat. Add a tablespoon of olive oil, then toss in garlic, chilli, and the larger mint leaves. Fry for 2 minutes until everything smells like a proper tantrum in a garden.
Simmer the angry part:
Add the peeled tomatoes, splash in the vinegar, return the beans to the pan, and simmer gently for 4–5 minutes. Stir often, smashing the tomatoes slightly so they break down into a chunky sauce.
Final season and plate:
Season well with salt and pepper. Spoon the angry, saucy bean mixture onto a big platter or shallow bowl. Tear the mozzarella over the top and finish with the baby mint leaves.
Toast the bread and serve:
Grill or toast your rustic slices until golden. Serve alongside for scooping and mopping — the proper way.
Common Mistakes and How to Dodge Them
Do I really need to peel the tomatoes?
I know, it’s tedious. But yes. The texture is SO much nicer without the skins.
Why are my beans mushy?
You probably overcooked them. Four minutes is plenty — they should still have a snap.
Mine’s not spicy enough.
Use hotter chillies or keep the seeds in. You can even add a pinch of dried chilli flakes at the end.
Mozzarella too cold?
Let it sit at room temp while you cook. Cold cheese straight from the fridge won’t melt properly into the warm salad.
Storage and Reheating
This salad keeps like a dream. Store leftovers in an airtight container in the fridge for up to 2 days. The flavours deepen overnight and honestly, it might taste even better cold.
Reheat gently in a pan or microwave if you want it warm again — just know the cheese might go a bit gooey-melty. Still brilliant.
Freezer? Nope. Tomatoes and beans get weird.
Frequently Asked Questions
Can I use only green beans?
Yes! The yellow ones add colour, but not essential. Just don’t overcook them.
What’s a good substitute for bocconcini?
Torn fresh mozzarella or burrata. Or even ricotta spooned on top. All dreamy.
Can I make it vegan?
Skip the cheese or use a plant-based soft cheese. Everything else is good to go.
Does it have to be served warm?
Nope. Room temp or cold straight from the fridge — both delicious.
Nutrition Facts (Per Serving)
- Calories: 320
- Fat: 18g
- Carbs: 22g
- Protein: 14g
- Sodium: 340mg
- Sugar: 7g
Jamie Oliver Angry Bean Salad
Description
A fiery, juicy bean salad simmered with chilli, garlic, and mint, finished with soft bocconcini and served with crusty toast — bold, warm, and totally unforgettable.
Ingredients
Instructions
- Blanch tomatoes in boiling water for 30 sec, cool, and peel.
- Boil beans for 4 mins, then drain.
- Fry garlic, chilli, and mint in olive oil for 2 mins.
- Add tomatoes, vinegar, and beans; simmer for 4–5 mins.
- Season to taste and plate.
- Top with mozzarella and mint leaves, serve with toast.
Notes
- Peel the tomatoes — don’t skip it, it’s worth the faff.
- Adjust chilli to your heat preference.
- Serve with warm toast to scoop up the saucy bits.
- Keeps well for 1–2 days — just chill and enjoy.