Currently doing the same

same

Same

Same

Same

Bruh me too lol eating a tin of baked beans and thought wonder how these are made haha

Lmao me too. And it's 5am lol. Was craving some baked beans but I'm out rip

Ayyye same

cool beans

Same im eating kfc with baked beans

I think I need this in my life. Link, recipe, method please?

Mr.bean included?

Thanks for sharing Adam.

Adam Sincock and this is why u have no visible jawline sodium boy

Does your home smell like stale farts?

Which spoon is best? Teaspoon, dessert spoon, soup spoon, tablespoon, wooden spoon, or big spoon?

The cans have a plastic liner? How'd you know that? Also why on earth were you drinking bean juice lmaoo

If they didn't cook them you would most likely be eating spoiled beans or some other pathogen. And it would kill you a lot quicker than the plastic.

Beans on soylinseed bread. season with salt, pepper, chili flakes and Paramagnon

It's also a legendary meal before you go out on the town. Enough carbs, fibre and fats to slow digestive traction and as a result, reducing vitamin and mineral loss though large amounts of alcohol. The fats and fibre also make it less likely to make you feel nauseous when you're on the sesh. Also helps avoid a hangover the next morning if timed right. Can you tell I'm a biological food scientist? 🤣

Get a bagel...

Beans beans, good for the heart. The more you eat the more you fart, the more you fart the more you eat. The more you sit on the toilet seat.. 😅

lol

From the U.S.? or is this universal?

Your comment makes me wanna cry :( i cant handle cute things and this well i cant T-T

Bonus protein!

I believe you. This looks like a very basic "recipe" with most likely a lame taste. The process is just wrong. They cook them for too long and waste the soup (water). They waste the beans into a garbage bin later on top of that. They should pressure-cook them for 30 minutes to really preserve nutrients, use the water to make the sauce and I dont see any oil, no fried onion except the spice mix. I have just finished a similar can - it's beans in diluted ketchup with sugar. Nothing comes close to that pot of Chilli beans on onion and garlic with cheese I slowly made on fire. Not even my pressure-cooked home alterations. The water must be boiled down period!

Good question Neal. We will ask Clare for you.

No, absolutely right!! And I make sure I rinse my canned beans too, to get rid of the sugar and salt they add to those, too.

Hello Beanca Atticus in Brazil! These are navy beans.

They are also called haricot beans.

In India we have kashmiri beans, they are dark red color extremely delicious if cooked traditionally. However one thing i noticed is the beans cooked in traditional way do not give me bloated feeling, stomach issues and farts where as the canned beans do. Maybe it's the beans themselves or production process.

@@Tate525 You mean Rajma? They are not Kashmiri beans... They were introduced to to India by French back in 1860 and became popular decades later. Nothing traditional or Kashmiri about them. Tomatoes and apples aren't Indian either.

Bpa free lining is the way to go

@six pence what chemical is that ?

Probably excessive salt. Most of them have a lot of salt added and some sugar too. Find ones without it, or cook it in your own.

Made in America 🇺🇸

Haricot beans

I think it’s small white beans.

Also NAVY beans thats what I use ( l usualy make my own and yes they ARE baked as in Boston baked beans for about 7hrs at 250 deg. F. , I cut my use of sugar about in half of the recipe to me it tastes better that way!!

It's worth reading the article that accompanied this video: www.abc.net.au/news/health/2020-04-25/baked-beans-an-unlikely-nutrition-star/12176974 It talks a little about the importance of sugar and salt to the cooking process and reduction of microorganisms. That aside, I know that people are concerned about the levels of sugar and salt in foods. There is, of course, a reduced salt version of baked beans. As a vegetarian, and one who eats baked beans only occasionally, I'm happy with the occasional bump in my dietary salt and sugar.

Linnet Mbotto yes it does have refined sugar unfortunately. I make my own baked beans with my own tomato paste, natural fruit extract like date , fig etc and freeze them in individual portions .

@@nicomedia62 That's good. Hey! just out of curiosity are you from Zanzibar? I am Tanzanian so a curious.

Pressure cooking beans removed all lectins. Also, you should soak overnight and rinse and change the water at least twice to get rid of the stuff that causes gas. America’s Test Kitchen has a video on this. When we do this cooking method we don’t experience tummy pains and the beans are delicious.

Haricot

No they don't and no it doesn't.

NothingWrong WithThisName those beans are still nutritious! Even when they are cooked in a can. My husband is a vegetarian, he’s a big ol’ fella, I don’t keep him alive by feeding him unhealthy food. Baked beans are a great way to make sure he gets enough protein. Some people just love to moan and be negative!

They are baked. Baked in the can. Traditional home cooked Baked Beans are baked directly in the classic covered ceramic beans pot(similar to a Korean Hot Pot) with the tomato sauce(or whatever sauce you use) over a naked flame(including campfires, stovetop gas or fully baked in an oven) and slow cooked for hours. You can use a home pressure cooker to cook the dish too. Canned baked Beans are baked directly in the can using pressure cooking, then you finish the process yourself at home when you reheat. They're Baked.

@@colliric hey that makes sense, thanks for explaining that lol

WoW, Ive never timed it... I am going to after reading your comment.

it used to be baked in tomato sauce. now it is cooked while inside the metal can

Traditional way of baking them was in a clay pot left in the local bakers oven over night that's why they are called baked beans. They are now cooked inside a can but the texture and taste is very close so the name carries on.

Haricot beans

All brands! These factories will apply any label you want and more often than not it's the exact same product.

Share your Baked Bean recipe then so that we can all find out how to make them your way.

*as nutritious

They are baked in the Can. The traditional version of the Dish is Slow cooked and required the use of a special covered ceramic bean pot with a lid (similar to an Asian Hot Pot!), and slow cooked over a naked flame for hours, or cooked by putting it straight into hot coals or in modern times pressure cooked. The Pot acts as an oven, and bakes the beans. The Pot is also directly the serving bowl, and is shaped like a bowl(once again similar to a Asian Hot Pot) Canned Baked Beans simply replaces the ceramic bean potbowl with the can itself. The beans are baked, in the can itself which acts as a makeshift pressure cooker. The beans are NOT boiled.

Healthy food in cans is pretty counter-intuitive. We tend to think 'fresh' is best. Thanks for sharing Eugene. Good luck for the next spoonful.

@@ABCScience You're welcome.Thank you also. Maybe you might enjoy making a video about the chemistry of food preservation, and it's impact on nutrients. It could cover the question: After nutrients break down, are they no longer nutrients? After that, you could do a video frozen food.

@@eugenetswong Watch this space!

@@ABCScience Great! Thanks! As a followup, I want to point out that I looked over various cans of beans with tomatoes [since not all of them were labelled as baked beans, and some of the baked beans cans showed images of meat and no red color and had no indications of tomato], and none of them had vitamin C, and were not abundant in iron. Dried split peas on their own were more abundant in both. I'm Canada, and I looked at products in Real Canadian Superstore on King George Blvd in Surrey, BC. Are you able to get official nutrition facts for the products that the professor in the video spoke about? Before this video, I looked over nutrition facts for Canada [which is based on US information] for all important food that I eat, so that I can ensure that I get the cheapest sources for all vitamins [including B5 & B12] and other important nutrients. I constantly carefully measure each ingredient [unless it is cheap; in that case, I eat more]. My family doctor [normal doctor; not alternative health] repeatedly says that my annual blood results are better than average. I'm not trying to brag. I'm trying to say that I actively search for the advice of standard experts, and I put the advised effort in. If you could follow up on the professor's [i.e.: the woman in the video] claim of vitamin C by looking up Australian nutrition facts of baked beans, then I would be really grateful. If she is correct. Then it must be the cooking technique. I could use your Australian info to create my own recipes, and pass it on to our own corporations. I'm a nobody, but they might actively listen.

They do not need advertising any more. They bean around for decades now.

You rinse your's from tomatosauce? Perv!

And your spelling is atrocious!

@@Blackheathenly at least u hade the carbs to determine that

Nah, any commonwealth nations would understand this too, since baked beans are made popular by the British in the 20th century as part of a mainstay of a full English breakfast.

Under what conditions? Room temperature and pressure? Controlled high temperature and pressure? Direct heat? Indirect heat? There's so many factors affecting the cooking process, so it's not always a must for that 3 hours or more nonsense.