I usually google for stuff like this, but incredibly the search returned no matches. It doesn't seem to be in any of the Delia Smith books either.
Given the ree-diculous price (and the fact that I had run out) of Heinz Curry Beans, a sophisticated comestible that I am fond of, I decided to make my own using as a base Essential Waitrose baked beans (400g size).
I added what I thought were some raisins, but actually turned out to be slightly dessicated dried fruit mix that the boss had decanted into a Sun Maid California Raisins container - no matter. Then two heaped teaspoons of Tesco mild curry powder.
The result was interesting. Obviously I can correct the fruit error, though that part wasn't bad. The sauce was frankly a bit fiery though, and didn't have quite the right flavour.
I'll definitely carry on with the development, but has anybody else cracked this?
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I make a vegetable curry quite often, I use Turmeric, Cumin seeds, Coriander, fresh Ginger/Garlic/Chilli.
My ole woman loves it (and the curry)
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I like a dash of Worcester sauce and a couple of drips of Tabasco in my baked beans, added during heating.
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I'm with you on the curry, Dog - usually use 1/3 each curry powder, cumin, cinnamon rather than just the curry powder which is a bit brutal.
Never thought of the Tabasco option ON - might try that and some Hendo's relish.
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>> dash of Worcester sauce and a couple of drips of Tabasco in my baked beans
Is that slumgullion, ON? Patrick O'Brian is a mine of information on the robust cuisine of the early 19th century navy. 'Dead baby', 'soused hog's face', 'figgy-dowdy', all washed down with rather too much cask-strength rum... our matelots were as much feared then as Essex binge drinkers are now.
No wonder we've lost the empire, with today's military having gluten-free and vegetarian options and still complaining because it isn't kosher or halal or vegan or whatever. Any imperialist country worth its salt is represented by waves of fighting-drunk brutes. Stands to reason.
:o}
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Fabulous books, the Aubrey/Maturin ones.
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>> Fabulous books, the Aubrey/Maturin ones.
Yes. Keep anyone in a dream for months, a roman-fleuve in the true sense. Underrated I believe. A lot of people think there's something vulgar and childish about an exciting and interesting narrative. There's a sort of view that literature, like medicine, ought to taste nasty and be hard to swallow.
19th century sailors thought that about medicine, and ship's surgeons made sure that their draughts seemed effective by putting asafoetida and stuff in them.
Funny that, since asafoetida is a crucial ingredient in many Indian dishes.
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>> I usually google for stuff like this, but incredibly the search returned no matches.
I am fairly sure you lot are using a different google to me.
I type "curried beans" into the search box, and the first hit that comes up is
www.ranchogordo.com/html/rg_cook_easycurrybeans.htm
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Found a reference.
royalnavymemories.co.uk/tribute-to-the-chefs/
Last edited by: Old Navy on Sun 23 Sep 12 at 19:49
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>> >> I usually google for stuff like this, but incredibly the search returned no matches.
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>> I am fairly sure you lot are using a different google to me.
They try harder for you. Fame has its compensations.
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Baked beans should be fried in a frying pan in the bacon fat.
Pat
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Better still, soften (properly) a chopped onion in it first - although that takes a while, so keeping the bacon warm may be a challenge.
For heat, try those chopped chillies in a jar, from Very Lazy or the Tesco Ingredients range; consistent and predictable hotness without the sourness that Tabasco tends to introduce.
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We use chillies - now dried with age - from Pepe-The-Onion-Man, the friendly owner of a veggie shop just up the road from our Spanish place.
By the cringe - they are HOT.
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Quite often add hot paprika to beans. When feeling adventurous we make beans and bacon (as in the beanfast. Apparently instituted by George III after enjoying the dish at Woolwich arsenal) from dried haricot beans, onion, garlic, black treacle and large pieces of dry cured bacon. Not usually for breakfast though. Takes several hours. I think there is a Spanish version also, using belly pork.
Last edited by: VxFan on Tue 2 Oct 12 at 00:48
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Try a smidgen of Spanish pimentón ahumado (smoked paprika) in your beans.
I used to love (not now - on a diet) all the Spanish lentil/chickpea/white bean & pork dishes, cooked with a spicy chorizo, a bone from a jamon serrano and a big chunk of pork fat.
Long cooked & melt in the mouth.
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>> Baked beans should be fried in a frying pan in the bacon fat.
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>> Pat
Baked beans should be eaten cold from the tin. (after you have punched the lid off with a screwdriver, scooped out on your digigcard if you are a fend land truckie)
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>>Baked beans should be fried in a frying pan in the bacon fat.
Bah! - beat me to it! - Yep frying changes the Tomatoes (in the sauce) to a richer taste, a light sprinkle of light-brown sugar will remove any acidity without sweetening. Then add the other ingredients to the pan as required. cook it in the frying-pan! - don`t forget to add a dollop of English Mustard!!
Last edited by: devonite on Mon 24 Sep 12 at 13:30
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I've always thought of baked beans as a culinary delicacy, with Curry Beans being my favourite.
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A baked potato stuffed with baked beans, and topped with a fistful of coarsely grated extra mature cheddar is still one of the finest lunches / light meals I have yet discovered.
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Food technology - Dog
