Name: British-Style Beans on Toast
Prep time: 15 min
Cook time: 3 h
Total time: 11 h 15 min
Yield: 8
Cuisine: British
Ingredients: 1 pound (454 grams) dry navy beans; 1 gallon (3.8 liters) water; 1/4 cup (34 grams) kosher salt, plus more to taste; 2 tablespoons (30 milliliters) vegetable oil; 1 medium onion, finely chopped (about 1 cup / 160 grams); 6 cups (1.4 liters) homemade or store-bought low-sodium chicken broth; 3 bay leaves; 6 Tablespoons (85g) unsalted butter, cut into pieces, divided; 1 small yellow onion (6 ounces; 170g), finely chopped (about 1 cup); 1/3 cup dark brown sugar (2 1/2 ounces; 70g); 1/4 cup (60ml) apple cider vinegar; 2 tablespoons (30ml) Worcestershire sauce; 3 medium garlic cloves, finely chopped; 3/4 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; One 14.5-ounce can diced tomatoes; 2 cups (475ml) water; Six 3/4-inch-thick sourdough bread slices, toasted; Chopped fresh flat-leaf parsley leaves, for serving

1 In a large bowl, cover beans with 8 1/2 cups (2L) water. Add 3 tablespoons of the salt along with the baking soda, stirring briefly to combine, then cover loosely and let soak at room temperature at least 8 and up to 12 hours. Drain the beans, then rinse well under running tap water.

2 Bundle up onion and garlic halves, thyme sprigs, and bay leaves in cheesecloth and tie closed with kitchen twine. In a large Dutch oven, add prepared bundle along with drained beans and remaining 2 tablespoons salt. Add water to cover beans by 3 inches. Cover and bring to a boil over high. Crack the lid, reduce heat to medium, and gently simmer, stirring occasionally and skimming foam from surface as needed and adjusting heat as needed to maintain a gentle simmer, until beans are tender and creamy throughout, about 2 hours. Drain beans.

3 For the Sauce: In a deep 12-inch stainless steel skillet, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring often, until translucent, 4 to 5 minutes. Add sugar, vinegar, Worcestershire sauce, garlic, salt, and pepper, and cook, stirring often, until reduced to a thin, syrup-like consistency, 3 to 4 minutes. Stir in diced tomatoes and water. Bring to a vigorous simmer over medium-high heat. Reduce heat to low, and continue to simmer, stirring occasionally, until flavors meld, the sauce tastes slightly sweet and tangy, and slightly thickens, about 20 minutes.

4 Add sauce and remaining 2 tablespoons butter to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Blend on high speed until very smooth, about 45 seconds. Pour sauce back into skillet and gently stir in cooked Beans. Bring to a simmer over medium-high heat and simmer, stirring occasionally, until beans are coated in a thick but sauce glaze, 10 to 15 minutes. Season with salt and pepper to taste.

5 Spoon bean mixture evenly over toasts and garnish with parsley.