Reporting Live From London: Heinz Baked Beans

Heinz Okay so don’t get your knickers in a twist but I took sort of a healthy southern approach to this tragically beloved British dish: Heinz Baked Beans.

Heinz beans in their iconic turquoise and bean colored packaging are the go-to cheap food in Britain.  Literally millions of people in the commonwealth eat them every day, usually on toast or with sausages. I’m not a huge fan of sausage or toast for that matter so I paired them with sautéed collard greens for a light lunch. A sort of “beans n greens” if you will. I’m told by a few intelligent Brits that actually Heinz baked beans are disgusting, but I digress.

Baked beans are an acquired taste. Sort of like spaghetti-o-s mixed with cassoulet? Maybe that’s being generous. To be honest, right out of the can they are pretty gross. I doctored them a bit with Worcestershire sauce and some curry powder. And the sautéed chard was a nice compliment.

Mmmmm British things are yummy.

Beans n Greens

Heinz Baked Beans n Greens

Serves 2

You will need:

1 can Heinz baked beans

1 teaspoon Worcestershire sauce

¼ teaspoon curry powder

¼ teaspoon salt

½ lb. Swiss chard leaves (about 10 large leaves ripped or chopped into small pieces)

3 garlic cloves

1 Tablespoon olive oil

½ small red onion, sliced

Method:

1. Open the can of beans.

2. But the beans in a pot and add some things to give them flavor. I quite liked Worcestershire sauce and curry powder. Bring to a simmer and cook for about 5 minutes until heated through. Stir constantly.

3. Bring a small pot of water to boil. Blanch the chard leaves for about two minutes until just cooked. Remove from pot and squeeze out excess water.

4. Smash and slice your garlic. Heat the oil and sauté the onion and garlic for about two minutes. Add the chard and cook for two minutes until slightly browned. Serve alongside the beans and make yourself some toast if you fancy.

Baked beans

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