This recipe for skillet baked beans in tomato sauce creates a flavorful, healthy side dish, from scratch, that tastes like it came straight out of Great Britain.
It includes a solid amount of vegetables, legumes and a big burst of flavor, ready for any meal you want to pair with it - the most common choice being a Full English Breakfast or simply a piece of toast.
Baking these beans in an electric skillet allows you full control over the temperatures, acting like a frying pan and saucepan all at once. If you don't have one yet, check out some highly-rated electric frying pans here!
Jump to:
Skillet Baked Beans Ingredients
- canola oil - For frying.
- vegetables - Celery, yellow onions and carrots.
- garlic cloves - chopped
- balsamic vinegar - Adds tang, a touch of sweetness and some acidity.
- canned crushed tomatoes - You can substitute with canned diced tomatoes if needed.
- ketchup - The tomato component of ketchup adds depth and richness to the beans and it's convenient because it is already seasoned. I haven't tried it yet, but substituting with plain tomato sauce should work in place of the ketchup; you would need to adjust the seasonings.
- brown sugar - Adds sweetness, depth of flavor and caramelization as the beans slow cook in the skillet. It also helps retain moisture in the dish.
- Worcestershire sauce - You can make this recipe vegetarian by swapping out the Worcestershire sauce with a vegetarian one. But don't leave it out altogether, as it's crucial to the taste of the beans!
- canned navy beans - Drained and rinsed. These beans actually look white, despite the name.
*Check recipe card for full ingredient amounts.
How to Make it
- Cook vegetables. Preheat electric skillet to 250ºF. Add the canola oil, celery, onion, carrots, garlic and balsamic vinegar. Cook and stir for 5 minutes. Add the tomatoes, ketchup, brown sugar and Worcestershire sauce. Stir to mix well.
- Simmer. Add 1 cup of water and lower heat to 200ºF. Cover and simmer for 15 minutes.
- Add beans. Add the beans, salt and pepper. Cook for 5 more minutes, stirring often (if you want the sauce to be thicker, cook it a bit longer).
- Serve. Serve over toasted bread with rosemary or add it to a Full English Breakfast.
❤️ You might also like these vegetarian zucchini crab cakes.
Top Tip
When preparing these beans, to fast track chopping the veggies, you can throw all the onions, carrots, garlic, and celery into the food processor and pulse them. That way they are cut into tiny bits that blend into the texture of the beans.
Serving Suggestions
If you’re not in the mood to assemble a Full English Breakfast, you can serve these British beans on top of toast or with toast points as dippers.
The beans can also be served as a side dish for lunch or dinner. Try them with this other classically British dish I think you'll love called toad in the hole.
Storage
- Fridge storage: Store the baked beans in an airtight container in the fridge for up to 3 days.
- Freezer storage: To freeze the beans, let them cool first, transfer to a freezer-safe container and into the freezer for up to 6 months.
- Reheat: Reheat them in the electric skillet on low heat or in the microwave.
Related Skillet Main Dishes to Consider
If you tried this Skillet British Baked Beans Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Skillet British Baked Beans
Ingredients
- 2 tablespoons canola oil
- 1 celery stalk - chopped
- 1 yellow onion - chopped
- ½ cup carrots - chopped
- 2 garlic cloves - chopped
- 2 tablespoons balsamic vinegar
- 2 cups canned crushed tomatoes
- 3 tablespoons ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 cup water
- 2 cups canned navy beans - drained and rinsed
- salt and pepper - to taste
- fresh rosemary - to garnish (optional)
Instructions
- Preheat electric skillet to 250ºF (medium-low heat). Add the canola oil, celery, onion, carrots, garlic and balsamic vinegar. Cook and stir for 5 minutes.
- Add the tomatoes, ketchup, brown sugar and Worcestershire sauce. Stir to mix well.
- Add 1 cup of water and lower heat to 200ºF (low heat). Cover and simmer for 15 minutes.
- Add the beans, salt and pepper. Cook for 5 more minutes, stirring often (if you want the sauce to be thicker, cook it a bit longer).
- Serve over toasted bread with rosemary or add it to a Full English Breakfast.
Equipment
Notes
- Fridge Storage: Store the baked beans in an airtight container in the fridge for up to 3 days.
- To Freeze: To freeze the beans, let them cool first, transfer to a freezer-safe container and into the freezer for up to 6 months.
- Reheat: Reheat them in the electric skillet on low heat or in the microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Leave a Reply