Sunday, February 06, 2005
Heinz Baked Beans
I admit it I've got a soft spot for Heinz Baked Beans.The baked bean supply in our red cross parcel from England has been exhausted and they are difficult to find over here. None of the local supermarkets stock Heinz, so unless I travel to the big city (scary) or pay mega bucks for special mail order shipments I'm going to have to get used to the local French brands. Or more accurately, local brand. The French seem to prefer haricot vert, as displayed by rows and rows of tins in the supermarket compared to a solitary row of Haricots Blancs Tomates, 'Baked Beans' or haricot beans in tomato sauce. The helpful cooking suggestion on the side of the tin is "bung 'em in a casserole". See what I mean.
I did try French Baked Beans a couple of times a few years ago but did not like them at all - hence the relience on Heinz. Our next vistors from the UK are not due for a while, and I don't think I can last that long without Heinz Baked Beans so I have decided to wean myself off one of my last dependencies on UK foodstuffs and take the plunge again; but with a slight modification.
Armed with a tin of Saint Eloi Haricots Blancs Tomates "Le choix de la qualité", the Internet, the contents of Caroline's larder and my taste buds, it was time to experiment. I won't bore you with all the permutations - especially if you have read this far - but I think I've cracked it. A recipe for Heinz Baked Beans.
Take some Saint Eloi beans, add a squirt of HP fruity brown sauce and half a teaspoon of sugar. That's it. They taste remarkably similar expect the beans are a little plumper and softer.
Now all I've got to do is find a supply of HP Fruity Brown Sauce :-)
| 7:34:01 PM
Heinz Baked Beans
