Vegetarian Baked Beans.
Thick and full flavoured with a moreish tang. Low in calories, ready in 15 minutes and just as good as the ‘original’ from Heinz!
Loved by many, hated by others, and served in cheap hotels as part of an ‘English Breakfast’ the world over, baked beans are one of Britain’s most well known food exports – for better or for worse (probably worse if you really think that’s the limit of our culinary skills). They’re pretty easy to get hold of in most supermarkets these days, a good thing as it means I don’t have to use my valuable luggage allowance to bring them over here in my suitcase. No, that space is reserved for Marmite now.
BUT, it’s not just Brits who love baked beans either. I’ve heard from many who love them – but also from many who don’t – and I always ask why. The answer is usually something like ‘because they’re bland and watery’. WHAT?? Baked beans should be thick and full flavoured with a moreish tang – and a perfect accompaniment to many staples – my favourite being potato.
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