Homemade Boston baked beans (Shane & Simple) are simply haricot beans in tomato sauce. This recipe adds liquid smoke, garlic powder, chopped veggies and BBQ sauce. Shane suggests serving with vegan dogs, potato salad and coleslaw.
Once opened, transfer leftover tinned beans to an airtight container, and store in the fridge for up to 3 days. Don’t keep leftover beans stored in the tin (food poisoning hazard). Before cooking, read up on food safety for people and pets.
This recipe for baked beans on toast (Minimalist Baker) is worth listing as the write-up is quite funny, if you’re homegrown (what must they think of us?!) The (American author) writes:
Baked beans on toast is often served for breakfast as part of a fry-up (the British term for a cooked English breakfast). For lunch, they are more common served with a jacket potato (the British term for a baked potato). They are even served at dinner, too!’
Buy a Better Brand of Baked Beans!
Beans on toast is a fine and dandy snack, but considering that tinned beans are cheap, nutritious and tasty (and found in any store), there’s an argument for trying something different beyond one of England’s favourite quick meals. And don’t think you have to buy a certain brand.
The leading brand actually does not come top in blind taste tests (it’s all marketing) and it’s also owned by a big multi-national brand. Try instead some homegrown organic baked bean brands like Biona, Mr Organic or Suma (which sells a can of baked beans in tomato sauce with vegan sausages, a nice quick meal).
Bold Bean Co was founded by a young woman who used to hate beans. But after discovering a jar of heirloom butter beans in a Spanish fridge and realising they were not just tasty but an environmental powerhouse, she went onto launch a company that is rebranding the humble tinned bean, and has also launched the first locally-grown Queen Carlin Pea.
These beans are in glass jars (you can subscribe online to be sent orders in plastic-free packaging with a special jar opener to make opening them easier).
Bangin! Beans is a unique book dedicated to one of England’s favourite foods! Not just beans on toast, beans of all kind are easy to buy and cook (mostly tinned) and packed with protein and calcium. Find 60 vegan recipes to check all your taste and nutrition boxes.
Once opened, transfer leftover tinned beans to an airtight container, and store in the fridge for up to 3 days. Don’t keep leftover beans stored in the tin (food poisoning hazard). Before cooking, read up on food safety for people and pets.
Beans are cheap, easy to prepare and easy vessels for all kinds of flavours, not to mention adding iron, fibre and potassium to meals. Recipes include:
- Miso mac & beans with chilli (use pasteurised miso for pregnancy)
- Edamame mango salad with chilli-lime dressing
- Smokey chipotle beans with zesty corn crema
- One-pan bean lasagne
- Caesar-style crispy butter bean salad
- Beany ‘sausage’ rolls (use homemade pastry)
- Orange gochujang noodles with tofu edamame
- Bravas beans with garlic aioli
This cookbook is a truly bangin’ debut from an incredibly talented chef. Henry Firth and Ian Theasby (BOSH boys)
About the Author
Sarah Doig runs a lovely recipe blog. She also works as a food photographer, with her work featured extensively in the media. She lives in London.