This easy 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 (much more flavor than store-bought), 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 homemade 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! You can also make this recipe in a regular stove-top skillet.
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Ingredients
- garlic cloves - chopped
- balsamic vinegar - Adds tang, a touch of sweetness and some acidity.
- canned crushed tomatoes - You can substitute with canned diced tomatoes or stewed tomatoes if needed.
- tomato paste - The tomato paste component adds richness as well as a bit more thickness to the beans.
- brown sugar - To add a touch of sweetness, depth of flavor and caramelization as the beans slow cook in the skillet. This is completely optional.
- 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 Skillet Baked Beans (British Style)
Step 1. Cook vegetables. Preheat electric skillet to 250ºF or medium-low heat for stovetop pan and add the oil. Cook and stir the vegetables and balsamic vinegar for 5 minutes.
Step 2. Simmer. Add the tomatoes, paste, brown sugar and Worcestershire sauce and mix well. Add 1 cup of water and lower heat to 200ºF (low heat). Cover and simmer for 15 minutes.
Step 3. 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).
Step 4. Serve. Serve the British style baked beans over toasted bread with rosemary or add them to a Full English Breakfast.
Joss' 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.
- Growing up, my mom always served these beans alongside classic proteins like bison steaks and grilled hamburgers (for best results use my guide for how to cook frozen burgers on the grill).
- It might sound odd, but you might also like them alongside these vegetarian zucchini crab cakes.
British Style Skillet Baked Beans FAQs
Store the baked beans in an airtight container in the fridge for up to 3 days.
Yes! To freeze the beans, let them cool first, transfer to a freezer-safe container and into the freezer for up to 6 months.
Reheat them in the electric skillet on low heat or in the microwave.
The beans are made without pork or molasses, taste less sweet and are the perfect texture and flavor to serve on toast for breakfast.
Related Skillet Main Dishes to Consider
If you tried this British Style Skillet 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 Baked Beans (British Style)
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 tomato paste
- 1 tablespoon brown sugar - optional
- 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 an electric skillet to 250ºF (medium-low heat in a stove-top skillet) and add the canola oil. Add the celery, onion, carrots, garlic and balsamic vinegar. Cook and stir for 5 minutes.2 tablespoons canola oil, 1 celery stalk, 1 yellow onion, ½ cup carrots, 2 garlic cloves, 2 tablespoons balsamic vinegar
- Add the tomatoes, tomato paste, brown sugar and Worcestershire sauce. Stir to mix well.2 cups canned crushed tomatoes, 3 tablespoons tomato paste, 1 tablespoon brown sugar, 1 tablespoon Worcestershire sauce
- Add 1 cup of water and lower the 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).2 cups canned navy beans
- 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.
- Prep 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.
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.
Joss says
These beans are so flavorful and easy to make!