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British Baked Beans

A little lighter and more versatile than their American cousins, British style baked beans are traditionally served on toast, with or without cheese, atop baked potatoes, or as part of a big fried breakfast. Making them from scratch is easy and lets you control the sugar content.


1 T olive oi
1/4 t paprika
1/2 t garlic powder

1/2 t miso
1 t shoyu
1 t cider syrup
1 T maple syrup
1/4 cup ugly sauce
2 cups cooked (al dente is fine) navy beans
1 cup plus 1 t flour
1 cup plus 2 t water
salt and fresh black pepper, to taste

Warm the oil in a soup pot and then add the paprika, garlic powder, miso, shoyu, cider syrup and maple syrup.

Mix well and let it all warm together and get fragrant.

Add the ugly sauce and the beans and mix thoroughly.

Add 1 cup of water, stir through, then bring everything to a simmer and let cook for 20 minutes or so.

If you started with al dente beans, you might need to add a little more water. If your beans were fully cooked and you find you want a thicker sauce, make a quick slurry with the flour and 2 t of water, making sure there are no lumps, then mix that through.

Taste and adjust seasonings.