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Battenberg

Baked beans are rubbish

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What's going on? They're complete kack.

Either that or my tastebuds have changed. All the brands I try have watery tomato juice not the thick rich sauce of yesteryear.

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2 minutes ago, Battenberg said:

What's going on? They're complete kack.

Either that or my tastebuds have changed. All the brands I try have watery tomato juice not the thick rich sauce of yesteryear.

Move to reduce sugar and salt intakes.

Bit like choccie bars. Tiny these days.

 

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I find them hard to eat without some cheese on top. Variety might be the key too, try alternating brands constantly.

Maybe when you grow up you don't want the sugary stuff so much.

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1 hour ago, Battenberg said:

What's going on? They're complete kack.

Either that or my tastebuds have changed. All the brands I try have watery tomato juice not the thick rich sauce of yesteryear.

Yes.  Just give up on them.

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Branston beans are my preference nowadays, after Heinz became too watered down.

What ingredient would be needed at home to re-thicken the sauce.

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6 minutes ago, Pooch said:

Branston beans are my preference nowadays, after Heinz became too watered down.

What ingredient would be needed at home to re-thicken the sauce.

Heat, and time.

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16 minutes ago, Pooch said:

Branston beans are my preference nowadays, after Heinz became too watered down.

What ingredient would be needed at home to re-thicken the sauce.

 

Plain white flour or cornflower - the latter is gluten free, but you have to be careful with tomato sauces as it can make it a bit acidic.

2 tea spoons of flour to 1 litre of liquid or 1 tea spoon of cornflower to 1 litre liquid.

Just experiment.

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Aldi beans are the best we've tried. Branstons are pretty OK but have a slight sugary taste?

Sainsbury's own brand (not the cheapest 'value' ones) are great.

Heinz ... urgh, water sauce, taste sugary, utterly horrid.

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Branston are the best now, a bit like Heinz used to taste before they removed the salt and sugar.

I've tried adding salt and sugar to Heinz with some success.

If heating, boil hard for five minutes to reduce the water content and add a large knob of butter.

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10 hours ago, Pooch said:

Branston beans are my preference nowadays, after Heinz became too watered down.

What ingredient would be needed at home to re-thicken the sauce.

I don't do tinned baked beans, though the homemade ones are worth a try.....you could try a squirt of tomato puree to give better flavour and thickness, when I have had them few drops of Worcestershire sauce is good. ;)

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9 hours ago, Bruce Banner said:

If heating, boil hard for five minutes to reduce the water content and add a large knob of butter.

That much butter added to a can of beans would give you a coronary. ?

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9 hours ago, CunningPlan said:

How are you cooking them? Microwave is rubbish.  They need to be cooked in a saucepan for as long as it takes to get a decent thickness of sauce and softness of bean.

It's the stirring that does it.

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The only Heinz ones I can eat are the low sugar/low salt ones. Adding freshly ground pepper to beans makes them taste really good. I should add that I drain most of the sauce out before cooking - just tip the sauce down the sink.

Same for ketchup - low sugar/low salt.

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5 hours ago, Diver Dan said:

That much butter added to a can of beans would give you a coronary. ?

Depends how large your knob is. 

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17 hours ago, jfk said:

Aldi beans are the best we've tried. Branstons are pretty OK but have a slight sugary taste?

Sainsbury's own brand (not the cheapest 'value' ones) are great.

Heinz ... urgh, water sauce, taste sugary, utterly horrid.

I agree. Aldi beans taste almost as good as Heinz beans used to.

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Tesco Baked Beans with vegetarian sausages are cheap and surprisingly tasty. It's best not to look too closely at the sausages. The choice of blue tartan for the label is also a bit off-putting.

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On 20/10/2016 at 7:50 PM, Craig_ said:

Branston's are still edible, the others (yes, I'm looking at you, Heinz) have been value engineered to an inch of their lives.

^^^ This. I remember talking to someone who said they had a new HPH system which meant they could make very thick tomato sauce using less tomatoes. I guess they look (not necessarily taste) fine straight off the line, but fall apart into a watery mess when they're on the shelf.

Anyway, I wouldn't do the thickening with starch thing: that's a nasty trick some manufacturers use to get around having to add more tomatoes again. Surely it's going to create a diabolical average between real baked beans and wallpaper paste?

I think Bruce is on the right track: add butter (and salt) or cheese. I also like thyme in baked beans. Sarah's coriander beans sound good: I'll have to give that a try.

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