I just had one of my tweets featured on The Guardian’s Life & Style page, offering my own modest contribution to the otherwise rather unassuming business of cooking baked beans. Let me just say, straight off the bat, I love baked beans and I’m not alone; around 2.3 million tins of those beauties are consumed in Britain each day. Furthermore, it has been shown that the consumption of baked beans can actually lower total cholesterol levels and low-density lipoprotein cholesterol. Looking back, I would say that up to 90% of my diet as a student was made up of beans and, even after 4 years of solid pulse consumption, I never got bored of them (the other 10% consisting of cigarettes and tea). Along with sausages cooked in tomato sauce, they remain the only food stuff that my father is capable of cooking adequately and, to be fair, it’s all he really needs.
I don’t eat meat anymore, of course, so nowadays I would probably substitute the chorizo with a few courgettes, sautéed with paprika and garlic. Maybe top it with some sliced scallion, or chives. All this talk of beans is making me hungry, I hear they do a cracking good all-day-breakfast at the cafe on the corner of my road.