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British-Style Beans on Toast Recipe

British-Style Beans on Toast Recipe
  • Meal

    Breakfast and Brunch

  • Cusine


1 pound dry navy beans

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 large cloves garlic, finely chopped

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


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