The pantry classic is trending again. How do you eat yours?
Baked beans: how do you like yours? Cold from the tin like Joanna Lumley and Gyles Brandreth, whose discussions on the subject have became a viral meme? Lumley uses a spoon, for scooping up the sauce, while Brandreth favours a fork to skewer every bean. I like mine hot from a pan, slathered on sourdough toast with a crispy fried egg on top and a deluge of grated cheese. These days they represent my perfect work-from-home convenience: quick, easy, relatively healthy and hugely comforting.
It is now bringing out its first gourmet range of baked beans . The “Classic” is made using sofrito, tamarind and apple cider vinegar in a tomato sauce, formulated to deliver a “more refined” yet “nostalgic Heinz hit”. They are hoping to appeal to adult consumers “who love baked beans but for whatever reason don’t eat them as often any more”, says founder Amelia Christie-Miller.
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