Food: Beans means a delicious meal (if you make an effort)
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies