- This is the one thing that a British person
has the moral right to be passionate about,
we know our beans.
(bright uplifting music)
Hello everybody, it's Barry here.
Hope you are well, you right there,
wherever you are in the world.
Welcome to our kitchen.
Today, we're making homemade versions of this,
Heinz Baked Beanz.
This is not a sponsored video, but as a British person,
I am extremely passionate about baked beans.
(upbeat music)
That's a lot of baked beans.
Look at this guy.
(laughing)
Big old stretch, right?
We're gonna do a scene, all right?
Boston, let me tell you a story.
The first time I was in America and had baked beans.
I think it was baked beans
with like some sort of baked potato thing,
which, does that sound good?
I remember looking at them going,
oh, that's a funny colour, I'm not used to that.
And I eat like, oh my gosh.
And people like, are you okay Barry?
Are you okay?
Thanks Boston.
And I'm like, yeah, I'm okay.
But what the heck was that?
That's not baked beans.
And they looked, this is a just a Google image search,
this is a tin of a similar variety of bean.
I thought I'd get them
in the international supermarket in the UK,
but they didn't actually have it.
But they're like more, not the baked beans we are used to,
that was like sweet and tangy and kind of like syrupy
and I'm not gonna lie they were nice.
And I've seen recipes
for homemade baked beans before, but no.
(can opening)
Our baked beans are like this in a light tomato sauce.
So yeah, you bung some bread in a toaster,
get that going,
get the beans out the tin,
bung them in the microwave
or you could cook them on the hob.
(toast scraping)
Oh, best thing ever.
And obviously you put cheese on it,
Worcestershire sauce, season it,
but I'm just interested today in trying to recreate this.
This legitimately is my breakfast, so excuse me.
I mean, the other reason I'm eating it is
you've gotta eat them warm if you've ever had cold beans,
I think we've all kind of been there once in our life,
it's the most horrendous thing ever.
People tend to have baths in them because they're that bad.
We have other brands here,
this is one that we have.
They're all slightly tweaked to the sauce.
When I was a kid, I used to think that
you actually got orange coloured beans that were in the tins
but it is the tomato sauce that dyes it.
So I've been bombarded with this recipe,
this lady in Australia's like, you must try this.
I used to live in the UK, you've gotta try it.
So that is what we're gonna try and recreate today,
homemade Heinz style beans.
And the most important thing with homemade baked beans
is, well, the beans.
All right here is a selection of beans,
but there is an imposter.
This is a tin of mixed beans.
So in there involves ones,
you might call 'em different
in other countries like kidney ones.
So they basically got like that red shell around it
obviously black beans, stuff like that.
You want only white beans.
And the cool thing is you can kind of customise it,
you can make big chunky ones,
but I wanna try and make this as authentic as possible.
We've got dried ones, which is different
to the ones you get in a tin,
because these are kind of already done for you.
They're soaked, whereas these,
(beans clanking)
these are cannellini beans, and again, it doesn't matter
but I feel like these are quite similar
to the size of normal baked beans in a tin.
So what you do first of all, we soak them.
Now you wanna do that for quite a long time
'cause it softens it up
and sort of absorbs some of that water,
so it makes it slightly bigger
and you get way more control than the tinned,
but it will take a long time.
Once they've been soaked for hours,
which in my reconstruction is basically about five minutes.
We're putting them into a pan to bring to a simmer.
Beautiful.
And our lid goes on.
Leave it to bubble away for a solid hour,
which we will come back to,
or you could of course get the tins.
So this is the equivalent.
Ooh.
So when they're like this,
they've been soaked in the water, stored in water as well.
They're puffed up a little more
but they're way more delicate.
Stir them too much and they could actually turn to mush.
Whereas for this homemade project
that might give you way more control.
But just to give a comparison,
look, these are the butter beans.
Ooh, there is nothing wrong
with you using these as an alternative,
'cause they're white beans again.
They're just gonna look like jumbo ones, all right?
Actually, when you think of it like that, it's quite clever.
'Cause you know, when like you try and get kids to eat
like more vegetables and stuff like that
and sometimes you just whizz loads of them up
into like a sauce and it's like,
ah, they hate celery but they're eating that sauce right?
With the beans, I know if I was to try
and serve my kids that and go look, eat that,
they, we wouldn't, yeah?
You know?
My kids blooming and love it.
I mean, it's just so good.
It's like comfort food, you know?
The whole point in this video by the way
is not to say don't buy tins of branded baked beans.
It's if I can replicate that taste that's amazing
because you could potentially batch buy it.
I don't know if it'll be cheaper,
although when you go abroad,
they did actually have some Heinz baked beans,
I think in the US,
but it was in the international aisle,
which is so expensive.
So for you guys, it might be cheaper.
I don't know, but let's just see if it tastes right first.
Well, if we're gonna go to all this effort
you don't really wanna make one tin,
you might as well do a few.
But they really are delicate,
you can see where they've all sort of split.
So to make the sauce, these are most of our ingredients.
There's also some corn flour
that we use to thicken up later on.
Remember, I've been sent this recipe
and I'm like looking at the ingredients going, okay.
Let's see what happens.
Onion powder,
garlic powder,
Worcester sauce.
Worcester is actually quite near where I live.
Vinegar, pepper, brown sugar.
And if you're getting worried like
where's the tomato in this?
Well, lots of ketchup,
some more tomato
but this is the concentrated tomato puree stuff,
so really strong.
Pinch of salt,
some water
and chicken stock.
So you can use vegetable stock as well
apparently if you like.
I'm not happy with that colour actually, look at that.
Is that right?
Actually, no, I'm quite happy with that.
And when we warm it on the hob
that could make an effect too,
and look how thin and runny that sauce is.
We don't want it like that folks, do we?
Let's get it hot.
So we're just gonna warm this up, let these flavours mingle.
Of course, whilst you're thinking,
oh I've got a little bit of time,
I can start to get my cornflower ready.
If you wish you can spill it over the floor.
This wasn't the stuff on the floor by the way.
(nervously laughing)
And this is just gonna be a thickener,
I'm not gonna use all of this in one go 'cause it's scary.
Whenever I've used, I don't use this that often
but whenever I have been like,
yeah I just need to thicken something
then I put it in and it's just like, blah.
We've got time on our hands, we can control it,
that's what this whole homemade thing about I think.
All right, so that is bubbling away like an absolute dream.
I'm just turning the heat down,
we've reduced it slightly too.
And I've got half of that slurry mix
and I'm pouring it right in now.
I'm just gonna see if that's gonna do enough,
so we'll keep changing it and tweaking it till we're happy.
That's made an instant impact, oh my gosh.
You see the difference there?
Still a little thin so we might use it all.
Still a little thin.
This is where I end up making it too thick.
Folks, I just want to get some more
corn flour out the cupboard
because I wanna thicken up just slightly more,
and this is the first video I've done since Amy passed away.
It's been about a week now,
I'm still quite upset about it.
Thank you to all the kind messages, I really appreciate it.
And it's almost like she had to get
one last little thing
because as I took the corn flour out the cupboard,
I knocked out this little pug shaker
and it broke, the paw fell off.
So I'm gonna have to try and glue that on.
She's still with us in spirit.
This guy is absolutely loving all the attention.
So yeah, right mate?
Ooh, I'm not sure if you can even see that,
that is bubbling away and lovely thickened up.
Oh my gosh, it smells so fresh.
So here are the tinned beans
and they've kind of been left
to stand in this bowl really,
so out of their water
and you can see that they are quite mushy.
So I've transferred the sauce to a jug
and we'll just pour that on top
and hopefully this will start to look like baked beans.
Beans which bizarrely called baked beans
that aren't actually baked.
So with being delicate a spatula
'cause it's a bit more bendy
is gonna be a little bit more gentle
as we just encourage that all around.
Oh my gosh.
That suddenly, I thought the colour was a little out
but the white in the beans has brought it down
and taken that harshness out,
which is pretty much bang on.
That's amazing.
All right, now it's time for the harder beans
that we did not soak.
They have been bubbling away for 90 minutes.
And if you try this, woo!
I topped the water up twice during that
'cause it was starting to sort of all evaporate away.
And what you might notice
is you got these little shells
that have come off the beans like so, okay?
So when you're soaking
you're gonna loosen all this up anyway.
So what it's given you, is these really nice beans
and I'm just gonna have a quick taste.
Yeah, oh my gosh.
So the difference between the ones that have been soaked,
obviously they're a little bit bigger,
but these are super soft.
They're like almost mushy,
whereas the hard ones,
they've got a little bit of bite to it,
which means when we warm it up now
it's kind of got the chance for those flavours
to sort of fuse together
and you can nail that texture
rather than getting it mushy but we'll do both.
It's got a slightly more tangy smell,
that's the only thing so far
but I kind of like that.
It feels like my sort of custom smell in a way.
Right, we're getting both warmed.
For a change I didn't wanna lace this video
with a load of puns but I've bean having
quite a lot of fun and learning quite a bit today.
Yes, right.
I'll get some toast ready and we'll compare.
I've been doing these videos
where I've been reviewing old school recipes and cookbooks
and I thought I'd do Barry's Cookbook Corner soon.
So any cookbook suggestions,
cool quirky ones particularly would be awesome.
Someone suggested on Twitter,
I forget who, this Toblerone Cookbook.
And I'm like, yeah, this is amazing.
And that was a video I was gonna do today
and I looked at some recipes,
I'm just gonna pick a page at random
we'll just go like, I don't know.
Let's go here.
What is it?
Millionaires shortbread, all right?
Look, it's just basically millionaires shortbread
except they swap the chocolate for Toblerone.
I don't know what I was expecting
but I kind of wanted a bit more like, I dunno, pizazz.
Chocolate and ginger bunt cake.
It is literally nothing to do with Toblerone,
they've just literally gone,
right instead of milk chocolate, just put a Toblerone in it.
But any cool recipe books you've seen, let me know.
(toast scraping)
I so wanna put cheese on it and Worcestershire sauce,
all that stuff but we've gotta be fair.
All right, let's start with,
this is the ones from the tin.
Looking good, smelling amazing.
And these are the ones
that we've spent an hour simmering away.
To be fair, despite not soaking them they have puffed up
to almost the size of the tinned version.
Let's have a taste.
Right, let's try the tinned one first of all.
That sauce is amazing.
Oh my gosh.
The beans are a bit mushy though.
Look, I gotta be honest.
They're soft, but they almost,
as you bite them they just kind of perish.
Right, so let's try this one.
These are the ones that we worked on.
(toast crunching)
(serene music)
We've actually done it.
(laughing)
I'm right at this point now going, why have I done this?
But like that is actually perfectly cloned
and I think if you soaked it,
maybe just for two hours, not completely overnight
just to get that initial softness to help you.
It might, I don't know if it'll improve it.
The texture of the beans is absolutely perfect.
It's just that little bit, almost like a pasta,
that al dente, you know, it's a tiny bit there.
And with that extra little bit of bite there
it's kind of like taking me away from this
like focusing purely on the sauce,
which is kind of like where that,
this is fine, but the mush is just pushing it
a bit more to go, ooh, enhancing the sweetness
so you could adjust it to your liking.
If you wanna try this,
particularly if you live overseas,
I think it will actually, if you're from the UK
and you've had a taste of them,
I think you'll really be impressed by it.
As for me not buying the tins
and making it in bulk
it works out actually to make it fresh
about 10% more in costs.
So right now, not really justifiable,
but that super freshness
and that flexibility of putting other beans in it,
chickpeas, all that kind of crazy stuff.
Blooming stonking.
So that's it, I hope you enjoyed the video.
Don't forget to subscribe if you're not already
and make sure your notifications are turned on.
Any cool video ideas you'd like to see me attempt,
get in touch on your social media platform of choice.
If you're not gonna eat it all at once,
which you probably won't,
keep it in an air tight container in the fridge.
But I think we'll see much, much later tonight,
what Mrs. B thinks.
♪ L-O-V-E is how you spell food ♪
♪ Gonna make some truffles to get you in the mood ♪
♪ To me, your support is smooth as silk ♪
♪ When I have my cereal I pour our milk ♪
♪ If you've a food mixer give it a whirl ♪
♪ I gotta let you know ♪
♪ I'm still cooking in love with you girl ♪
All right, Mrs. B is home.
She's bean to work.
So after film in that video,
I legitimately went to the supermarket,
Mrs. Be messaged me,
could you get us some toothpaste and some milk?
- Yeah, I did.
- I went to Aldi and I did that classic thing
when you go into one of the super markets
and I got distracted, I came out with milk,
toothpaste and an electronic S'more maker.
- Everyone does it.
- Yeah.
So that is actually unplanned my next video
because I'm like, this is amazing.
I haven't really looked at, it's in the car boot still.
Mrs. B, is ready,
Mrs. B, are you ready?
- I'm ready.
- Mrs. B has no idea the difference between these two beans.
The sauce is pretty much the same.
- Is it some horrible surprise in there?
- No. - Something hidden.
- Good idea though, but no, sadly not.
- Okay.
Okay.
- Taste like?
- Beans.
Tastes just like them out of a tin.
- Yeah? - Yeah, the sauce
is really like that thick tomatoey sauce, it's really nice.
- Awesome.
- So what are these gonna be?
Are these gonna blow my head off or something?
- No, honestly it is,
I've not done anything crazy.
It's not like Jack and the bean stalk kind of vibe.
It's literally the same thing.
Although I have added a tiny bit of salt
to that sauce 'cause I found it a teeny bit sweet.
- These have got more, bit more of like firmness
to them and like texture.
I kind of prefer these,
those they were kind of quite soft and--
- Mushy. - Mushy.
- Yes!
Mrs. B.
- Is that right?
- That is the, yeah.
There's no sinisterness it's literally just baked beans.
- So how did you get these?
- These were actually beans that weren't softened.
You know, when you buy tin, they soaked in water?
- Yeah.
- These were ones that were like rock hard.
We were supposed to soak them
so they could be slightly softer.
But that was my favourite too.
And does it taste like baked beans?
I thought-- - It does.
- Yeah. - You've got the right texture
with the sauce, the thickness and yeah, it's really good.
- But would you make homemade baked beans over buying tins?
- Yes.
- You would? - I would.
- What, you would eat though is over?
- Yeah, 'cause I know they're homemade.
- Wow.
- And they're better for you, aren't they?
- Yeah.
Thanks guys.