Breakfast for 8

Baked Navy Beans

Name: Baked Navy Beans
Total time: 95 min
Yield: 8 servings
Cuisine: British and Irish
Ingredients: 2 cups dried navy beans; 3 x 400g/14oz cans harricot/navy beans; 2 cups chicken stock/broth; 1 cup water; 2 tsp worcestershire sauce; 6 tbsp ketchup or aussie/british tomato sauce; 2 tbsp tomato paste; 3 tbsp brown sugar; 1 tbsp apple cider vinegar; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp black pepper; 1 tsp salt; 8 tsp cornflour / cornstarch; 1/4 cup water

Navy beans simmer with tomato, brown sugar, vinegar, and seasonings before baking into a thick, sweet-savory dish.

$0.38per serving $

95 minstart to table

8servings

British and Irish Dairy-free Budget Breakfasts Lunches

Ingredients

2 cups dried navy beans
3 x 400g/14oz cans harricot/navy beans
2 cups chicken stock/broth
1 cup water
2 tsp worcestershire sauce
6 tbsp ketchup or aussie/british tomato sauce
2 tbsp tomato paste
3 tbsp brown sugar
1 tbsp apple cider vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp black pepper
1 tsp salt
8 tsp cornflour / cornstarch
1/4 cup water

Steps

Cover the dried beans with water in a large pot, bring to a boil, and simmer for 70 minutes until tender.
Drain the dried beans, then combine them with the canned beans, stock, water, Worcestershire sauce, ketchup, tomato paste, brown sugar, vinegar, garlic powder, onion powder, pepper, and salt in a 3-quart baking dish.
Bake uncovered at 350 F for 20 minutes.
Whisk the cornstarch with the remaining water, stir it into the beans, and bake for 5 more minutes until thickened.

Main ingredient on sale this week? See what to make with canned beans on sale.