Chromatic
Legendary Member
- Location
- Gloucestershire
I live just a very short cycle ride from there. Of no interest to any of you I'm sure , but i'd just thought I'd tell you.
Baked Beans
- Thread starter rich p
- Start date
Page may contain affiliate links. Please see terms for details.
I live just a very short cycle ride from there. Of no interest to any of you I'm sure , but i'd just thought I'd tell you.
just jim
Guest
Intriguing. How does one decipher a barcode then?
rowan 46
Über Member
- Location
- birmingham
Here's a little tip I learned for low salt beans, add salt
Doesn't that translate roughly as "Findus Crispy Pancakes"? Which sounds a bit less titillating...
Hover Fly
He, him, his
- Location
- Besides the lake, beneath the trees
Not the bar code, the alpha-numeric code near or including the date, MA LE166 is a certain maker's production of baked beans for instance, and you could see that code on a can from possibly "hugeco", "poshos" or even the unheard of brands you find in corner shops.
U
User169
Guest
How low can you go?....
C
chillyuk
Guest
We went shopping in Tesco yesterday. They had the 4 packs of Branston baked beans with a buy one pack get two more packs free. Do for me. When checking the till receipt afterwards and before leaving the store it showed 3 packs of beans individually priced and I couldn't find and indication of the freebie. I went to customer services who scanned one pack and they came up as sauce, and the sauces had been correctly priced. I wonder if calling beans sauce indicates the proportion of beans to liquid inside the tins.
XmisterIS
Purveyor of fine nonsense
I tell you the best baked beans you will ever eat need to be made at home from scratch!
Here's how, you will thank me when you do farts powerful enough to cut through bank vaults:
1) Soak a whole big old hell of a load of raw navy beans in water overnight. Drain them thoroughly and when the skins are dry, freeze them.
2) When you want to make a batch of beans to serve 2 or 3, boil up 250g of the navy beans from frozen for 45 minutes.
3) Put a tin of tomatoes + 4 fat cloves of garlic + salt + pepper + a vegetable stock cube into a blender and blend it like a good'un.
4) heat a little olive oil in a pan, pour in the tomato sauce mixture and simmer for 20 mins.
5) Add the cooked navy beans, mix it all up, serve up, preferably with a few rashers of thick-cut smoked bacon from the local traditional butcher.
6) Listen to the sound of people eating in raptured silence!
Here's how, you will thank me when you do farts powerful enough to cut through bank vaults:
1) Soak a whole big old hell of a load of raw navy beans in water overnight. Drain them thoroughly and when the skins are dry, freeze them.
2) When you want to make a batch of beans to serve 2 or 3, boil up 250g of the navy beans from frozen for 45 minutes.
3) Put a tin of tomatoes + 4 fat cloves of garlic + salt + pepper + a vegetable stock cube into a blender and blend it like a good'un.
4) heat a little olive oil in a pan, pour in the tomato sauce mixture and simmer for 20 mins.
5) Add the cooked navy beans, mix it all up, serve up, preferably with a few rashers of thick-cut smoked bacon from the local traditional butcher.
6) Listen to the sound of people eating in raptured silence!
gallego1968
New Member
- Location
- East Barnet
Since i can remember i have always had heinz beans till last month when i bought a tin of Branston beans which are a hell of a lot better, the sauce is not so runny and very tasty.
Christopher
Über Member
You wouldn't happen to have the recipe for that please Claudine? I have tried organic baked beans and they are much too sweet and I can't stand Heinz or similar beans...
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
Oooo yes, tc, do share. Is it one of those recipes that gets spicier the more Naga-vipered you get?
Flying Dodo
It'll soon be summer
Not surprised to be honest. I bought some Branston beans a few months ago, and was shocked at how much liquid there was in them. I won't buy them again.
It's nothing sufficiently fancy to require a proper recipe, and it's subject to a fair bit of variation. You need cooked beans, of whatever variety take your fancy, from a tin if you like. I think aduki, cannellini, butter beans and borlotti beans are all more interesting in their various ways than the traditional haricot beans. Fry some bits of streaky bacon/lardons (obviously leave them out if you're veggie), then turn down the heat and add chopped red chillies, garlic, and fresh herbs (I like thyme or parsley). You can de-seed the chillies or not depending on how hot you like things. I chuck in some of that hot smoked Spanish paprika as well. Give it a couple of minutes and then chuck in the beans and some chopped tinned tomatoes, and fresh bay leaves if you have them. A slug of wine if there's one around - I think white works better for breakfast but red is fine, bring to the boil for a bit and then turn down again to simmer for a little while. You might need to thin with water or the bean cooking liquid, or you might not. Turn the heat off and finish with generous seasoning and an equally generous slug of good olive oil, and possibly a bit more fresh parsley. Top notch with a fry-up, but also very good on a robust slich of sourdough or wholemeal toast, with a bit of grated cheese and a poached egg on top...
