English Breakfast-Style Baked Beans with Tomato and Herbs
Slow-simmered baked beans in a rich tomato sauce flavored with herbs, a classic British breakfast staple. This british-inspired vegetarian ready in about 40 minutes pairs canned navy beans, drained and rinsed, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 2 cups canned navy beans, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1/2 cup tomato puree
- 1/4 cup tomato ketchup
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp mustard powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium finely chopped onion and sauté for 5-6 minutes until translucent and soft.
- Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1/2 cup tomato puree, 1/4 cup tomato ketchup, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp dried thyme, 1 tsp mustard powder, and 1/2 tsp smoked paprika. Cook for 3 minutes, stirring occasionally, until the tomato mixture thickens slightly.
- Step 3: Add 2 cups drained and rinsed canned navy beans and 1 cup water. Stir well and bring to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until sauce is thick and flavors meld.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper, stir well, and serve warm as part of a traditional English breakfast or alongside toast.
Frequently asked questions
How long does English Breakfast-Style Baked Beans with Tomato and Herbs take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover English Breakfast-Style Baked Beans with Tomato and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in English Breakfast-Style Baked Beans with Tomato and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale English Breakfast-Style Baked Beans with Tomato and Herbs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with English Breakfast-Style Baked Beans with Tomato and Herbs?
British vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
