Basics for the novice cook | ||
Baked Beans | ||
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Baked beans aren’t in any of my recipes, but I’m going to mention them anyway, after all, they are a very popular vegetable. They are high in protein and high in sugar and, served on toast, make a convenient lunch for hungry children. Adults enjoy them too – but watch those calories. To cook baked beans, simply empty the contents of the can into a saucepan and warm on the hob, stirring occasionally, until piping hot and they’ll be ready to serve. Tip: As the sauce is thick, the heat can build up at the bottom of the saucepan and, if not stirred, the beans at the bottom can get too hot and stick to the metal. If this happens, don’t stir the beans as they will turn to mush. Simply turn off the heat and the beans will un-stick themselves. You can also heat up baked beans in a microwave oven. I put the beans into a pyrex jug and cover with clingfilm which I pierce with a skewer. I blast for 1 minute intervals until piping hot. The clingfilm stops the beans from lining the inside of the microwave oven should any of them explode. |
