Ingredients:

  • 2 Tbsp Unsalted Butter or Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Mustard Powder (English or Dijon)
  • 3 x 15 oz cans Canned Haricot (Navy) Beans, rinsed and drained
  • 1 Tbsp Black Treacle (or unsulfured dark molasses)
  • 1 Tbsp Apple Cider Vinegar (or white wine vinegar)
  • 1 Tbsp Worcestershire Sauce
  • 1 cup Vegetable or Chicken Stock
  • Fine Sea Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 4 slices Sourdough Bread, sliced thickly
  • Salted Butter, to taste
  • Optional: Sharp Cheddar Cheese, a small grating

Instructions:

  1. Sauté Aromatics: Melt the butter/oil in the saucepan over medium heat. Add the diced onion and a generous pinch of salt. Cook gently until softened and translucent, about 5-7 minutes. Do not brown the onions.
  2. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and mustard powder. Cook for 60 seconds until fragrant. (This 'blooming' of the spices releases their essential oils.)
  3. Caramelise the Paste: Stir in the tomato paste. Cook, stirring constantly, for 2-3 minutes. The paste should darken slightly and stick to the bottom of the pan—this concentrates its flavor.
  4. Deglaze and Add Umami: Pour in the cider vinegar and Worcestershire sauce, scraping up any browned bits from the bottom of the pan.
  5. Mix Liquids and Sweetener: Stir in the vegetable stock and the black treacle (or molasses). Bring the mixture to a low simmer.
  6. Add the Beans: Stir in the rinsed and drained haricot beans.
  7. Low and Slow Simmer: Reduce the heat to the lowest setting. The beans should barely bubble. Simmer gently, uncovered, for 35–40 minutes, stirring occasionally. The goal is for the sauce to reduce significantly and thicken into a deep, rich glaze.
  8. Final Seasoning Check: Taste the beans. Adjust the salt and pepper. If the sauce tastes flat, add a tiny splash more vinegar or a pinch of sugar/treacle to balance the flavor profile.
  9. Prepare the Toast: Toast the sourdough slices until deeply golden and crunchy—you want structural integrity here.
  10. Butter Liberally: Generously butter the hot toast right to the edges.
  11. Assemble: Spoon a hearty amount of the piping hot baked beans over the toast. Add a final grinding of black pepper. Optional: Top with a grating of sharp cheddar cheese and return briefly under a hot grill/broiler until bubbling. Serve immediately.