How can I make a tin of baked beans tastier?
“One of my most popular recipes ever was jazzed-up beans on toast, ” says food writer Melek Erdal. When it comes to injecting flavour into baked beans, it’s all about the base, and for Erdal that means toasting spices (cumin seeds, ground coriander, aleppo chilli) in an ovenproof pan, then adding ginger, garlic and chilli, and some oil. “Add the beans, crumble feta on top, then pop it in the oven until the top caramelises.” Erdal might also add a drizzle of tahini, “for a take on shakshuka, and a lovely brunch or lunch”.
Eleanor Maidment, author of Pulse, makes a base of chorizo and red peppers, then adds beans and poaches some eggs in them. Cured meat is, of…