British-Style Beans on Toast Recipe (2024)

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

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