Ultimate British Beans on Toast Recipe

British Beans on Toast: a hearty, budget-friendly British classic that’s ideal for late-night cravings or a quick, satisfying meal.
Indulge in the ultimate comfort food with our British-style beans on toast recipe. This beloved dish is not just a late-night savior or a quick supper option – it’s a warm hug for your stomach that won’t break the bank. After enjoying this filling meal, you’ll still have enough coins jingling in your pocket for a pint at the local pub!
Our recipe unlocks the secret to achieving the perfect texture: using dried beans. While it requires a bit of forethought for soaking, the extra effort pays off in both flavor and savings. The result? A generous batch that’ll satisfy your hunger pangs and leave you with leftovers for a scrumptious morning fry-up.
Although this recipe sticks to the classic British bean profile without pork (a change dating back to World War II rationing), bacon lovers can add a few slices for a smoky twist. Rest assured, our version stays true to the traditional taste that has made this dish a UK staple.
Authentic British-Style Beans on Toast
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
- Start by soaking the beans. In a spacious bowl, submerge the beans in 8 1/2 cups (2L) of water. Mix in 3 tablespoons of salt and the baking soda. Cover loosely and let the beans soak for 8 to 12 hours at room temperature. Once soaked, drain and rinse the beans thoroughly under running water.
- Create an aromatic bundle by wrapping the onion and garlic halves, thyme sprigs, and bay leaves in cheesecloth, securing with kitchen twine. Place this flavorful package in a large Dutch oven along with the drained beans and the remaining 2 tablespoons of salt. Add enough water to cover the beans by 3 inches. Bring to a boil over high heat, then reduce to medium and simmer gently for about 2 hours. Stir occasionally, skim off any foam, and adjust the heat as needed to maintain a gentle simmer. The beans are ready when they’re tender and creamy throughout. Drain the cooked beans and set aside.
- For the Sauce: In a deep 12-inch stainless steel skillet, melt 4 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Introduce the sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper. Cook, stirring frequently, until the mixture reduces to a thin, syrupy consistency (3-4 minutes). Add the diced tomatoes and water, bringing the mixture to a vigorous simmer over medium-high heat. Reduce the heat to low and continue simmering for about 20 minutes, stirring occasionally. The sauce should develop a perfect balance of sweetness and tanginess while thickening slightly.
- Transfer the sauce and the remaining 2 tablespoons of butter to a blender. Secure the lid, removing the center piece to allow steam to escape, and cover the opening with a clean towel. Blend on high speed for about 45 seconds until very smooth. Return the sauce to the skillet and gently fold in the cooked beans. Bring the mixture to a simmer over medium-high heat and cook for 10-15 minutes, stirring occasionally, until the beans are coated in a thick, glossy glaze. Taste and adjust the seasoning with salt and pepper as needed.
- To serve, generously spoon the bean mixture over the toasted sourdough slices. Garnish with a sprinkle of fresh parsley for a pop of color and added freshness.
Nutrition Facts (per serving) | |
---|---|
463 | Calories |
11g | Fat |
75g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings: 6 to 8 | |
Amount per serving | |
Calories | 463 |
% Daily Value* | |
Total Fat 11g | 14% |
Saturated Fat 6g | 29% |
Cholesterol 23mg | 8% |
Sodium 655mg | 28% |
Total Carbohydrate 75g | 27% |
Dietary Fiber 11g | 40% |
Total Sugars 16g | |
Protein 19g | |
Vitamin C 11mg | 56% |
Calcium 161mg | 12% |
Iron 6mg | 33% |
Potassium 943mg | 20% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |