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5
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Electric Skillet British Baked Beans
This recipe for baked beans creates a flavorful, healthy side dish that tastes like it came straight out of Great Britain.
Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course:
Side Dish
Cuisine:
British
Servings:
6
Calories:
173
kcal
Author:
Joss Dyckson
Equipment
Electric Skillet
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)
US Customary
-
Metric
Instructions
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.
Add 1 cup of water and lower heat to 200ºF. 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.
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
Calories:
173
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
4
g
|
Sodium:
213
mg
|
Potassium:
611
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
1993
IU
|
Vitamin C:
10
mg
|
Calcium:
85
mg
|
Iron:
3
mg