English Breakfast Tea Baked Beans on Sourdough

A breakfast tea inside the great British breakfast staple. The malty depth of the tea does what treacle does in a classic bean sauce, the tannins season the tomatoes, and the copper liquor deepens the colour. Recipe by Ellis Barrie.

English Breakfast Tea Baked Beans on Sourdough

English Breakfast Baked Beans

Difficulty

Easy

Time to Make

40 minutes

Blend

English Breakfast

FEATURED TEA

English Breakfast

English-Breakfast

INGREDIENTS

  • 300ml boiling water
  • 3 Ahmad English Breakfast teabags
  • 1 onion, finely chopped;
  • 2 garlic cloves
  • 2 tbsp tomato purée
  • 1/2 400g tin chopped tomatoes
  • 1 400g tin cannellini or haricot beans, drained
  • 1 tbsp black treacle or dark brown sugar
  • 1 tbsp cider vinegar

To serve: buttered sourdough toast; with optional salt, chives and egg

METHOD

  1. Brew the teabags in freshly boiled water for 5 minutes.
  2. Soften the onion in a little oil, add the garlic and purée, and cook for a minute.
  3. Add the tomatoes, beans, tea, treacle, vinegar, simmer for 25–30 minutes until thick and glossy,
    seasoning to taste.
  4. Pile onto buttered sourdough toast, sprinkle with salt and chives — and an egg on top if desired.
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