Food: Beans means a delicious meal (if you make an effort)
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Never mind soufflés, pies and Sunday roasts – according to a new survey by cookbook publishers Parragon, a quarter of us now consider "cooking" to be the heating up of a tin of baked beans.
The survey of 2,000 adults also found that only a third of those polled can claim to spend 40 minutes, at least once in a week, in the kitchen.
We may enjoy watching Nigella, Gordon and Heston on the television, bustling about in their kitchens, but our own, it seems, is often a foreign land.
Still, we shouldn't hang too much of the blame on the baked bean, a nutritious and versatile friend in all kinds of hunger-based situations.
In fact, one can very easily make a meal out of a tin of Heinz's favourite.
If you are so minded, you can follow Nigel Slater's recipe for souped-up beans, which calls for the addition of chilli and balsamic vinegar to your toast-bound beans. Or else why not add some chopped bacon and onions and then slow cook until you have a casserole which can be liberally dusted with handfuls of cheese?
The more accomplished can, however, turn to Michelin-starred chef Chris Galvin and his baked-bean cassoulet, which calls for the addition of six sausages and a whole confited duck leg.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments