A staggering half a billion cans of baked beans are sold in the UK every year. That’s an average of 17.5 cans per household!
Cheap, filling and packed with protein and fibre, they’re a regular choice not only for cash-strapped students, but as a quick lunch over toast, or served up after a long day, spooned into a steaming spud with loads of butter and cheese.
They are one of our favourite comfort foods. The story of baked beans goes back to the Heinz company in Pennsylvania during the mid-1800s.
Beans were already popular in the States, especially in New England where salted cuts of pork were simmered low and slow with molasses and stock.
In 1886, Heinz decided to commercialise the offering, making it more convenient for consumers.
By the end of the century they were being shipped to the UK, finding themselves in luxury stores such as Fortnum & Mason.
Later, the maker would adapt the recipe to suit British tastes, with a thick, tomato-based sauce.
Here’s how to make your own at home. They taste best the day after making, and will keep in the fridge for up to three days.
Ingredients (serves 4-6)
- 2 tsp onion granules
- 1 tsp garlic granules
- ¼ tsp celery salt
- 4 cloves, heads crushed between your fingers
- ½ tsp mustard powder
- 1 tsp sea salt
- ¼ tsp ground white pepper
- 1 tsp cornflour
- 1 tbsp treacle
- 1 tbsp brown sugar
- 1 tsp Worcestershire Sauce
- 2 tsp cider vinegar or white wine vinegar
- 250ml passata
- 2 tins haricot beans
- Seasoning (to taste)
Method
1. Combine all the ingredients, except the beans, in a pan and bring to the boil. Turn down to a simmer and cook for 20 minutes.
2. Add 1/5 of the beans and use a potato masher or fork to crush into the sauce to thicken.
3. Add the remaining beans and simmer again to the thickness you desire. Add seasoning to taste. Serve warm.
