Step 1

Rinse and then soak the beans for 8 hours (or overnight) in a bowl filled will plenty of water (at least 2 inches above the beans). During this time, they will practically double in size. (I used 1.1 lb./0.5 kg dried beans, and after soaking, they were 2.2 lb./1 kg).Make sure to sort through the beans first. Remove any that are shriveled, cracker, or darker than the rest.After soaking, drain and rinse the beans once more.

Step 2

Transfer the beans to a large saucepan with plenty of water and bring to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for 30-40 minutes, or until the beans are still slightly firm (not completely tender). During the cooking process, use a skimmer or spoon to skim the foam from the top of the pan.Using an Instant Pot/Pressure Cooker: You can cook the beans with or without soaking first. To cook unsoaked beans, rinse them well, then add them to the pot with at least 2-inches of water covering them. Cook on high for 15-20 minutes and then allow the pressure to release naturally. For soaked beans, the cooking time will be reduced to 5-10 minutes. The beans don't need to be completely tender as they will continue to cook in the sauce.You can reserve any leftover liquid in the pan after the beans are cooked in case any extra liquid is needed in the breakfast beans. Alternatively, you can use the cooking liquid in stocks, baking recipes like bread, etc.

Step 3

In a separate large saucepan, add the vegetable stock, tomato paste, vinegar, Worcestershire sauce, and all the spices (add just a little salt and pepper, to begin with so you can adjust it later if needed).

Step 4

Mix well and then add the sugar and cook, stirring until the sugar melts. Then continue to cook for several minutes to allow the flavors to develop.

Step 5

Add the cooked beans to the sauce, mix, and then cook for 5 minutes, allowing the beans to soak with the sauce.

Step 6

While the beans cook, prepare a cornstarch slurry in a small bowl by combining the cornstarch with a tablespoon of water and mix well until there are no lumps.

Step 7

Add the slurry to the sauce and stir constantly. Within a couple of minutes, the sauce will have thickened. At this point, remove the English breakfast beans from the heat.

Step 8

Make ahead: you can soak and cook the beans several days in advance. I often have cooked beans stored in my freezer, too (for three months). So then you just need to defrost them and add them to the sauce.Storing: store any leftover homemade baked beans in an airtight container in the fridge for 3-5 days, though they’re best within the first 2 days.Freezing: allow the beans to cool and then transfer to freeze-safe containers or bags. I like to portion them, so it's easier to defrost the amount needed. Freeze for up to 3 months. Allow them to defrost in the refrigerator before using but note they’ll be softer upon thawing.Reheat: to reheat, you can gently heat on the stovetop or in the microwave (in 30-second increments) until warm throughout.