This homemade British-style baked beans recipe transforms canned navy beans into a savory, tomato-based side dish flavored with Worcestershire sauce and brown sugar. While the creator prefers store-bought canned beans, this scratch version delivers authentic flavor for a complete English breakfast.
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Drain and rinse the can of navy beans thoroughly.
In a small bowl, whisk together the corn starch and water to create a slurry. Set aside.
In a saucepan over medium heat, melt the butter.
Add the tomato paste and cook for about a minute, stirring constantly to cook out the raw flavor.
Whisk in the chicken broth, ketchup, brown sugar, and Worcestershire sauce until the sauce is smooth.
Stir in the garlic powder, onion powder, and white pepper.
Add the rinsed navy beans to the sauce and stir to combine.
Add a splash of white vinegar and stir.
Pour in the corn starch slurry and stir. Let the mixture simmer for 3-5 minutes, or until the sauce has thickened to your liking.
Serve the baked beans warm, ideally as part of a full English breakfast.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave until warmed through.
Yes, but soak and cook dried beans until tender first (about 1.5 hours), then proceed with the sauce recipe. Canned beans are faster and equally delicious.
The corn starch slurry thickens the tomato-based sauce to reach the proper baked beans consistency, similar to canned varieties.
Yes, prepare the beans up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave before serving.
Taste as you cook and adjust brown sugar for sweetness and Worcestershire sauce or salt for savory depth to your preference.
