British style red kidney beans

This recipe makes for 5 servings.

Total time for preparation : overnight, plus 4 hours 30 minutes

Ingredients:

• 1 pound dry red kidney beans
• salt, pepper
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped (about 1 cup)
• 2 large cloves garlic, finely chopped (about 1 tablespoon)
• 3 tablespoons brown sugar
• 3 tablespoons molasses (I replaced molasses with honey)
• 3 tablespoons Worcestershire sauce
• 3 tablespoons apple cider vinegar
• 2 tablespoons tomato paste
• 3 bay leaves
• 2 ¹⁄₂ cups tomato puree
• 6 cups homemade or store-bought low-sodium chicken broth

Preparation

In a large bowl, cover beans with 1 gallon of cold water. Add ¹⁄₄ cup salt and stir to dissolve. Let soak overnight on the counter. The next day, drain in a colander.

Recipe

In a large dutch oven with a tight-fitting lid, heat vegetable oil over medium-high heat until simmering. Add onion and garlic and cook, stirring frequently, until soft but not brown, about 4 minutes. Add soaked red kidney 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 4 hours, adding additional stock if the beans begin to look dry. Season to taste with salt and pepper.

My test:

This recipe was perfect, tasted a lot like the sweet english breakfast beans.

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