📝 About This Recipe
Forget the tin; these homemade English baked beans are a revelation of tender navy beans bathed in a silky, savory-sweet tomato sauce. Inspired by the classic British 'Full Monty' breakfast, this recipe elevates the humble legume with a touch of treacle and smoky paprika for a depth of flavor that store-bought versions simply cannot match. It is the ultimate comfort food—rich, nourishing, and perfectly balanced with a gentle tang.
🥗 Ingredients
The Beans
- 3 cups Navy Beans (Haricot) (cooked or canned, rinsed and drained thoroughly)
Aromatic Base
- 2 tablespoons Olive Oil (extra virgin)
- 1 medium Yellow Onion (very finely diced)
- 3 cloves Garlic (minced)
The Savory Sauce
- 2 cups Tomato Purée (Passata) (smooth, unseasoned)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Vegetable Stock (low sodium)
- 2 tablespoons Apple Cider Vinegar (for a bright tang)
- 1 tablespoon Worcestershire Sauce (use a vegan version if preferred)
- 1 tablespoon Black Treacle or Molasses (adds a deep, dark sweetness)
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon English Mustard Powder (Colman's is traditional)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of smoke)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large heavy-bottomed saucepan or Dutch oven over medium heat and add the olive oil.
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2
Add the finely diced onion to the pot. Sauté for 8-10 minutes, stirring occasionally, until the onion is soft, translucent, and just beginning to turn golden.
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3
Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to let it brown or turn bitter.
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4
Add the tomato paste to the center of the pan. Cook for 2 minutes, stirring constantly, to 'toast' the paste; this removes the raw metallic taste and deepens the color.
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5
Whisk in the tomato purée (passata), vegetable stock, apple cider vinegar, and Worcestershire sauce until the base is smooth.
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6
Incorporate the black treacle, brown sugar, mustard powder, and smoked paprika. Stir well to ensure the treacle is fully dissolved.
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7
Gently fold in the cooked navy beans, ensuring they are well coated in the sauce.
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8
Bring the mixture to a very gentle simmer. Do not let it boil vigorously, as this can break the delicate skins of the beans.
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9
Reduce the heat to low, cover the pot partially with a lid, and let it cook for 45-60 minutes. Stir every 15 minutes to prevent sticking.
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10
Observe the sauce consistency; it should thicken and turn a deep, rich brick-red. If it becomes too thick, add a splash more stock or water.
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11
Taste the sauce. Adjust the seasoning with salt, pepper, or an extra teaspoon of vinegar if you prefer a sharper finish.
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12
Remove from heat and let the beans sit for 5-10 minutes before serving. This allows the starch to settle and the sauce to cling perfectly to the beans.
💡 Chef's Tips
For the best texture, use dried navy beans that have been soaked overnight and simmered until just tender before starting this recipe. If the sauce feels too thin at the end, mash a small spoonful of beans against the side of the pot and stir them back in to act as a natural thickener. Don't skip the treacle; it provides that authentic dark color and a complex sweetness that white sugar alone cannot replicate. These beans actually taste better the next day, so feel free to make them in advance and reheat gently on the stove. Always use a low-sodium stock so you have full control over the final saltiness of the dish.
🍽️ Serving Suggestions
Serve over thick slices of buttered sourdough toast for the classic 'Beans on Toast'. Include as a core component of a Full English Breakfast alongside grilled tomatoes, mushrooms, and sausages. Top with a generous grating of sharp mature Cheddar cheese for a comforting lunch. Pair with a hot cup of English Breakfast tea or a crisp apple cider. Serve as a side dish for a summer barbecue to provide a sophisticated, plant-based protein option.