British-style Beans On toast Recipe

• 
  Yield:Serves 4, with leftovers for a fry up
  


• 
  Active time:
  30 minutes
  


• 
  Total time:overnight, plus 5 hours 30 minutes
  


• 
  Rated:
  
  
  
  
  
  
  5
  
  

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. 
   
   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. 
   
   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. 
   
   3.
   
   
   
   

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

   
   
   
   

SAVE

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