British-Style Beans on Toast Recipe

British Bites

Classic british dishes updated for the modern American cook.

Sydney Oland

[Photograph: Sydney Oland]

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Yield:Serves 4, with leftovers for a fry up
Active time: 30 minutes
Total time:overnight, plus 5 hours 30 minutes

Ingredients

1 pound dry navy beans
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, finely chopped (about 1 cup)
2 large cloves garlic, finely chopped (about 1 tablespoon)
3 tablespoons brown sugar
3 tablespoons molasses
3 tablespoons Worcestershire sauce
3 tablespoons apple cider vinegar
2 tablespoons tomato paste
3 bay leaves
2 1/2 cups tomato puree
6 cups homemade or store-bought low-sodium chicken broth
8 slices sourdough bread
Chopped parsley, to garnish

Directions

1.

In a large bowl, cover beans with 1 gallon of cold water. Add 1/4 cup kosher salt and stir to dissolve. Let soak overnight on the counter. The next day, drain in a colander.
2.

In a large dutch oven with a tight-fitting lid, heat vegetable oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring frequently, until soft but not brown, about 4 minutes. Add soaked navy beans, brown sugar, molasses, Worcestershire sauce, cider vinegar, tomato paste, bay leaves, tomato puree, and 4 cups chicken stock. Bring to a simmer, then cover and lower heat to low. Cook, stirring occasionally, until beans are cooked, about 5 hours, adding additional stock if beans begin to look dry. Season to taste with salt and pepper.
3.

Toast bread, then top with a generous portion of beans and garnish with chopped parsley if desired.

This Recipe Appears In

British Bites: Beans on Toast

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