Baked Beans

One of the amusing things about Fortnum & Mason in London's Piccadilly, is that they stock Heinz Baked Beans. Apparently, they always have, and always will. During the late nineteenth century, Baked Beans were considered a delicacy, and were extremely expensive. They still are- if you insist on buying them at Fortnum's.

Incidentally, when you're next in The Big Smoke, drop into the newly re-furbished Fortnum & Mason. I think they've done a terrific job, and managed to keep the old-style charm of the place, even though they have completely re-built the interior, and made it into the sort of store genuine Londoners might shop at; rather than just for the good ol' tourists (God bless 'em)- and that's how it always used to be.

Anyway, Baked Beans. Baked Beans have a mysterious past, and are probably descended from the cassoulets of Southern France. I suspect, of course, there is also a considerable American influence. The first tinned Baked Beans were produced by the Burnham & Morrill Company in 1876, for use by the fishermen of Maine.

But why the 57 varieties? It's nothing more than Henry Heinz's clever marketing ploy, first used in 1896; and has nothing to do with how many different products Heinz was selling at the time. There's a photograph of the Baked Bean King, below.

I do make my own home-made Baked Beans from time to time, but frankly, I reckon the genuine stuff in the tins (and always by Heinz) is the best bet. If you do want to make your own, its simple: just heat up some cooked haricot beans in stock, add some tomato puree, onion salt, pepper, a tiny bit of vinegar, and some sugar.

And remember, if you're going to cook dried beans, it's essential that you soak them in water over-night, otherwise you could suffer a serious stomach upset. You've been warned!