British-Style Beans on Toast Recipe

Perfect for a late night snack or a light supper.

• Dried beans retain their shape after a long simmer.
• This large-volume recipe leaves plenty of leftovers for a British breakfast.

As a late-night snack, a light supper or even a quick snack, beans on toast makes an ideal comforting meal when what you need is something warm in your stomach. Another excellent reason to love this simple, hearty dish is that it is very gentle on the wallet. Even after making this filling dish, you should have enough money left to afford a pint or two at the pub.

One of the big money savers comes from using a bag of dried beans; this also ensures that the beans have the right texture after several hours of simmering away. Soaking the beans does mean you need to plan ahead, but between the room in your wallet and the final result, you'll be glad you made the extra effort.

This yields a good amount of food, even if you, like myself, need a nice big serving when eating beans for dinner. Even with a few big helpings for dinner you should still be able to have enough leftover to have a good fry up in the morning.

Although pork has not been a part of British baked beans since rationing was in place during World War II, you can include a few slices of bacon to add some smokiness to the final product. But if you're used to the classic British bean, this version won't disappoint.

This recipe was cross-tested in 2024 and updated to guarantee the best results.

Recipe Details

British-Style Beans on Toast Recipe

Prep 15 mins Cook 3 hrs Active 30 mins Soaking Time 8 hrs Total 11 hrs 15 mins Serves 6 to 8 servings Save Print Cook Mode (Keep screen awake)

Ingredients

For the Beans:

• 1 pound (454g) dry navy beans, picked over and rinsed

• 5 tablespoons (50g) Diamond Crystal kosher salt, divided

• 1 3/4 teaspoons (10g) baking soda

• 1 medium yellow onion (8 ounces; 225g), halved

• 1 large head garlic (1 3/4 ounce; 50g), halved crosswise

• Five 5-inch thyme sprigs

• 3 bay leaves

For the Sauce:

• 6 tablespoons (85g) unsalted butter, cut into pieces, divided

• 1 small yellow onion (6 ounces; 170g), finely chopped (about 1 cup)

• 1/3 cup dark brown sugar (2 1/2 ounces; 70g)

• 1/4 cup (60ml) apple cider vinegar

• 2 tablespoons (30ml) Worcestershire sauce

• 3 medium garlic cloves, finely chopped

• 3/4 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• One 14.5-ounce can diced tomatoes

• 2 cups (475ml) water

• Six 3/4-inch-thick sourdough bread slices, toasted

• Chopped fresh flat-leaf parsley leaves, for serving

Directions

1. In a large bowl, cover beans with 8 1/2 cups (2L) water. Add 3 tablespoons of the salt along with the baking soda, stirring briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain the beans, then rinse well under running tap water.

2. Bundle up onion and garlic halves, thyme sprigs, and bay leaves in cheesecloth and tie closed with kitchen twine. In a large Dutch oven, add prepared bundle along with drained beans and remaining 2 tablespoons salt. Add water to cover beans by 3 inches. Cover and bring to a boil over high. Crack the lid, reduce heat to medium, and gently simmer, stirring occasionally and skimming foam from surface as needed and adjusting heat as needed to maintain a gentle simmer, until beans are tender and creamy throughout, about 2 hours. Drain beans.

3. For the Sauce: In a deep 12-inch stainless steel skillet,  melt 4 tablespoons butter over medium heat. Add onion and cook, stirring often, until translucent, 4 to 5 minutes. Add sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper, and cook, stirring often, until reduced to a thin, syrup-like consistency, 3 to 4 minutes. Stir in diced tomatoes and water. Bring to a vigorous simmer over medium-high heat. Reduce heat to low, and continue to simmer, stirring occasionally, until flavors meld, the sauce tastes slightly sweet and tangy, and slightly thickens, about 20 minutes.

4. Add sauce and remaining 2 tablespoons butter to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Blend on high speed until very smooth, about 45 seconds. Pour sauce back into skillet and gently stir in cooked Beans. Bring to a simmer over medium-high heat and simmer, stirring occasionally, until beans are coated in a thick but sauce glaze, 10 to 15 minutes. Season with salt and pepper to taste.

5. Spoon bean mixture evenly over toasts and garnish with parsley.

Special Equipment

12-inch stainless-steel skillet, Dutch oven

• British
• Dairy-free Breakfast & Brunch
• Vegetarian Breakfast & Brunch
• White Beans
• Breakfast & Brunch