Waking Up Tinned Beans (1): Honey Mustard Beans

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Honey Mustard Beans

The Brits love their baked beans.  A 2010 study showed that the UK led the world in baked beans consumption 444,908,011 units being consumed.  That said, in these times of living from our “long-life” pantries, even the wonderful tomato sauce enhanced staple can become the archetype of “Same old, same old.”

So with that in mind I will present a few ways to wake up or enliven the classic tinned bean.  The first of these recipes is a honey and mustard blend that I hope you will enjoy.


  • Baked Beans 400 – 420 g tin (depending of brand).  [For North Americans a vegetarian option is best, but your standard Pork and Beans will work]
  • Onion 1 small to medium
  • Oil 1 -2 tsp
  • Whole Grain Prepared Mustard 1 1/2 Tbs
  • Honey 1 Tbs
  • Water splash


Peel and dice the onion.  In a medium sized sauce pan warm the oil and then stir in the onion until it begins to become translucent. Add the tin of beans, mustard, and honey and a splash of water.  Heat until it just starts to reduce.  That’s all there is to it.

I served the beans over large wedges of home baked rye bread.


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