British-Style Beans on Toast

Ingredients

• 3 tablespoons apple cider vinegar 
• 3  bay leaves 
• 3 tablespoons brown sugar 
• 1 tablespoon garlic clove finely chopped
• 4 servings pepper black freshly ground
• 6 cups chicken broth low-sodium homemade store-bought
• 3 tablespoons blackstrap molasses 
• 1 pound navy beans dry
• 1 cup onion finely chopped
• 4 servings parsley chopped
• 8 slices sourdough bread 
• 2 tablespoons tomato paste 
• 2.5 cups tomato purée 
• 2 tablespoons vegetable oil 
• 3 tablespoons worcestershire sauce 

Equipment

• bowl
• dutch oven
• colander

Directions

1. In a large bowl, cover beans with 1 gallon of cold water.
2. Add 1/4 cup kosher salt and stir to dissolve.
3. Let soak overnight on the counter. The next day, drain in a colander.
4. In a large dutch oven with a tight-fitting lid, heat vegetable oil over medium-high heat until shimmering.
5. Add onion and garlic and cook, stirring frequently, until soft but not brown, about 4 minutes.
6. Add soaked navy beans, brown sugar, molasses, Worcestershire sauce, cider vinegar, tomato paste, bay leaves, tomato puree, and 4 cups chicken stock. Bring to a simmer, then cover and lower heat to low. Cook, stirring occasionally, until beans are cooked, about 5 hours, adding additional stock if beans begin to look dry. Season to taste with salt and pepper.
7. Toast bread, then top with a generous portion of beans and garnish with chopped parsley if desired.