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.