One of my favorite foods from Britain is baked beans. I love to eat it when it’s available when I’m eating breakfast throughout Europe. I particularly enjoyed it every morning at our hotel breakfast buffet during one of my honeymoons in Santorini, Greece. I like how it’s not too sweet compared to the American version and that it’s a healthy way to add a serving of your legumes. Navy beans are particularly full of fiber, vitamin B and minerals! I’ve never toured Britain but have stayed at the airport during the infamous time American Airline pilots were on strike about 5 years ago. That’s when I discovered one of my favorite tea brands “Fortnum & Mason.” I would love to visit one day and explore the many food options they have available there!
These beans can be used as part of a full English breakfast, simply on toasted bread, or by themselves!
Yield: 5 servings
Time: 1 hour 40 minutes + overnight for beans to soak
- 1 cup dried navy beans, rinsed
- 1 TBSP sea salt
- 1 TBSP olive oil
- ½ large carrot, chopped
- ½ large sweet onion, chopped
- ½ celery, chopped
- 1 garlic clove, minced
- 1 ½ cup freshly made tomato sauce or store-bought tomato sauce
- 1 tsp brown sugar
- ¼ tsp Worcestershire sauce
- 1 TBSP ketchup
- Place the beans in a large bowl and cover with enough water that there is at least 2 inches of water above the beans. Let the beans soak overnight.
- Drain and rinse the beans. Add 3 cups of water to a large pot on high heat until boiling. Then reduce heat to low. Add the beans and cover the pot. Allow the beans to simmer for 45 minutes and stir occasionally.
- Add sea salt to the pot and cook for 15 more minutes.
- While the beans are cooking, spread olive oil on a large frying pan on medium heat.
- Add the carrots, onion, celery, garlic and cook for 5 minutes or until onions are translucent. Add the tomato sauce, brown sugar, Worcestershire sauce, and ketchup to the pan. Lower the heat to low. Stir and combine well.
- Allow the sauce to simmer for 15 minutes and season with salt if needed.
- Meanwhile, preheat the oven to 320°F with racks in the middle.
- Drain the cooked beans, add the sauce and combine well. Transfer to a glass pan and bake in the oven for 15 minutes uncovered.