United Kingdom Baked Beans
Beans on toast? Beans for breakfast? In the United Kingdom, the answer to both of those questions is “Absolutely!” Baked beans on toast, often called beans on toast, is a classic British comfort food. The same tomato-based beans, which are (contrary to their name) usually not baked, make up part of the morning meal called the full English breakfast. While the majority of baked beans eaten in Britain come from a can, the made-from-scratch version offers a rich, sweet, tangy alternative.
Recipe Servings: 4
Prep Time
15 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
5 hours
Total Time
13 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) dry navy beans
- 1 gallon cold water
- ¼ cup (70 g) kosher salt, plus more to taste
- 2 Tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- 3 Tbsp (34 g) brown sugar
- 3 Tbsp (45 ml) molasses
- 3 Tbsp (45 ml) Worcestershire sauce
- 3 Tbsp (45 ml) cider vinegar
- 2 Tbsp (30 ml) tomato paste
- 3 bay leaves
- 2½ cups (600 ml) tomato puree
- 6 cups (1.5 liters) low-sodium chicken broth, divided
- Ground black pepper, to taste
Directions
- Rinse beans and soak them in a bowl with the water and kosher salt overnight.
- Drain beans.
- Pour vegetable oil into a large, lidded pot set over medium heat.
- Add onion and garlic to the hot oil and sauté, stirring often, for about 4 minutes.
- Add soaked beans, brown sugar, molasses, Worcestershire sauce, vinegar, tomato paste, tomato purée, bay leaves, and 4 cups (1 liter) of chicken broth.
- Simmer, stirring occasionally, for 5 hours. Add more broth if beans begin to dry out.
- Season beans with salt and black pepper.
- Serve with toasted bread or as a side dish with breakfast, if desired.
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