Once I was listening to an audio book and the narrator Legit said "the shop smelled of cum in and pepper" uhh excuse me
Sounds like a coomer hopped up on the devil's lettuce.
Ducals refried black beans are maybe the best refried bean you can get. Highly recommended, generally on the bottom shelf on the Hispanic aisle at the grocery store I go to. Green can.
Please do not eat lesser refried beans, these will blow them out of the (bean) water.
ducals red silky refried beans in a bag are the finest sacked bean in all the land
nah don't give a shit, every now and then want some fucking shitty baked beans for breakfast and they're good
all beans good
Apparently those British beans were based on tinned beans popular in America
Invading and colonizing and seizing resources from around the world and doing that with the loot in day to day living. :british-maw:
Far be it from me to defend america, but at least our bean recipes are good
If you look at pre-18th century European recipes it's all "now add 14 cups of horseradish and crumb in Paprika powder" and the only difference is the upper class has cooler spices. People knew how to dress up a turnip.
I make my own baked beans and they are v good, fuck Heinz.
bean recipe
- Can of cannellini beans
- Can of 4 bean mix
- Paprika
- Rosemary
- Thyme
- Basil
- Garlic powder/onion powder (use fresh if you want super fancy beans but I cbf to cut it up every time cos I make a batch like twice a week)
- Tomato paste
- Veg stock
- Soy sauce
- Brown sugar
Dump beans into saucepan, put your spices in, stir it up (figure out the measurements you like what am I your grandma?) Put like 3 tablespoons of tomato paste in and stir that in too. Once it’s all mixed in well, make up like a cup of veggie stock, enough to cover the beans basically. Tip into the pan. Add a few splashes of soy sauce.
At this stage the sauce will be pretty runny, I leave it simmering for a good while until I get the consistency I like. Once you’re getting down to a level of thickness you enjoy, give it a taste. Because of the stock and the soy sauce you’re probably gonna find it too salty, I usually do at this stage. That’s where the brown sugar comes in, add a teaspoon or two and stir it through to cut through that saltiness.
As a bonus, feel free to stir in a drizzle of your preferred sauce, like HP, maybe hot sauce, Smokey bbq would work well too I think but I usually use a dollop of HP. Worcestershire would probably also slap in this (I should try that sometime…)
Final step, enjoy beans. Have em on toast or not, idc just eat beans you unhealthy bastards!
British beans in tomato sauce best beans. On toast with melted cheese on top under the grill for breakfast. Mmm thinking bout thos beans
Fermented broad bean paste kinda goes hard though. Do the brits have something equivalent to Doubanjiang?
