Donna Rose wrote:
>
> In article >,
> says...
> > a lot has been written lately about baked beans. My question is - do
> > your baked beans in a can differ from ours(u.k.)ours are of various
> > brands( but heinz being a universally known one) they are canned and
> > in a tomato sauce, to be served with an english breakfast or on toast
> > amongst other things.we can buy the beans dried for use in other
> > recipes but why oh why are they always in tomato sauce when canned.?
> > is it a law that everyone has to like tomato sauce, needless to say i
> > seldom eat them and when i do i drain off all the tom sauce and mix
> > with grated cheese and melt together and serve on toast.
> >
> Baked beans are prepared in some sort of tomato base.
Not always. Boston-style baked beans have no tomatoes.
(At least authentic ones don't - but the ones you find
canned in the supermarket may have some tomato in them.)
Boston-style baked beans should have only molasses and
brown sugar and spices and onions and salt pork or bacon.
> However, you can
> get a variety of plain canned beans (cooked, salt added but no other
> flavorings or spices).
Yes, in the U.S. there are many different kinds of canned
beans. But the ones that are called "baked beans" have
a tomato-based sauce because "baked beans" is a specific
dish. (Although "canned" baked beans are not really baked
at all - they are just beans that are seasoned Here we have,
besides "baked beans", many types of just plain beans in
their own juices - things like great northerns, pintos,
red beans, black beans, etc. If you don't have anything
like that available then I guess you could just cook your
own beans from dried beans and then doctor them up any
way you like.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?