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20 Tips to Navigating the Office Fridge

20 Tips to Navigating the Office Fridge


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The office kitchen can beneficial to your healthy eating lifestyle

If you’re making the effort to bring your lunch to work, then consider the following list your official in-office eating edict. These tips she light on how to keep your office’s refrigerator and overall kitchen area running as efficiently as possible, and you’ll even see some ways to keep your desk lunch healthy as well. Click ahead to see 20 Tips to Navigating the Office Fridge.

20 Tips to Navigating the Office Fridge

If you’re making the effort to bring your lunch to work, then consider the following list your official in-office eating edict. Click ahead to see 20 Tips to Navigating the Office Fridge.

All of the Fruits… All of Them

You don’t need to use your office fridge for every last food item. Try keeping things like bananas, avocados, and healthy dried fruit at your desk to cut back on office fridge clutter. You may even find it useful to keep a small cutting board at your desk as well.

Bring Only Prepared Meats

No one — and we mean no one — wants to worry about getting food poisoning while at work. With that said, there’s no reason to bring uncooked poultry to work with you, leaving it waiting to infect your colleagues’ food until you cook it during your lunch break. Raw meat is a culinary endeavor best saved for the comfort of your own home.

Coffee Culture

Does your office kitchen have a Keurig? Do you share a French press? Regardless of your coffee-making method, don’t leave the coffee station in a state of dismay. Wipe up milk spills, clean out coffee vessels, and don’t leave any coffee (grounds or single-use cups) behind.

Consider Aromas

It’s impossible to keep everyone happy in any aspect of life, but dining on one of the world’s smelliest cheeses every day just seems rude. When possible, save the more pungent food items for your home kitchen — your coworkers’ noses will appreciate it.

Community Creamer

There are certain things that more than one person uses in an office. Coffee add-ins like creamer are a great example of this. Don’t be afraid to let the office know that the creamer you just put in the fridge is OK for community use. Who knows, maybe you’ll even get brownie (coffee?) points with the boss this way.

Don’t Be a Thief!

We’re guessing your office doesn’t have a designated kitchen sheriff, dedicated to protecting the integrity of your refrigerated lunches with a banana pistol and a 401K. If you find yourself reaching for Stacy’s pad Thai, or if you somehow black out, only to come to and find yourself digging in to your desk neighbor’s açaí bowl, stop yourself immediately! Once you become the office fridge thief, your reputation is tarnished for good, and this office ain’t big enough for the two of us, partner.

Farewell Ketchup Packets

It may not appear in your pocket thesaurus, but there are hundreds of condiment-based synonyms for “clutter.” Ketchup, mustard, and soy sauce packets, when introduced to the office kitchen area, seem to multiply asexually like prokaryotes. When one person puts her or his leftover mayonnaise pouches in the fridge, it signifies to others that this type of practice is OK. In an effort to cut back on the uncontrolled reproduction of things like artificial sweetener packets by a new form of unwitnessed binary fission, we have two words of advice: Just don’t. There’s no reason to save condiments — they’ll just result in clutter in the fridge or on the counter.

Green Power

While you don’t want to waste too much space, a way to make sure that you’re eating healthily while at work is to put a bag of greens in the fridge. Spinach can be used in many ways, and a bag of it takes up little-to-no space.

Honor Thy Coworker

The honor system, a system that works just as often as it doesn’t, is something that should be held sacred in an office kitchen. Not only should you refrain from stealing, but you should refrain from using others sauces, spices, or silverware without asking. The kitchen should be a place where it’s safe to let your bowl dry without having to worry about it being tainted by another’s lunch.

Hot Sauce Is Your Friend

This metabolism-boosting condiment can make the dullest of desk lunches teem with spice. We love Cholula, but any hot sauce should help to kick your metabolism into high gear. If you’re someone who refrigerates your hot sauce, label that big bottle of spicy goodness and toss it in the fridge. If you’re like us and go through a 1.33 bottles of the stuff a week, you may see no need to refrigerate it, but still label it and put it somewhere safe!

Label Food With Name and Date

You go to the fridge on your lunch break with an empty stomach and a hopeful heart. You open the door, the synthetic light from inside blinds you. When your vision returns, your eyes are met with a sea of food containers. Dozens of clear containers with blue and red lids sit before you, but you can’t quite tell which ones are yours. Further, who even knows when these were put in here? Save everyone the trouble of experiencing a mealtime mix-up or a rancid food “oops” and label your meals, condiments, and anything else you stash in the fridge or kitchen with your name and the date.

Only Bring What You’ll Eat

If you’re used to eating one sandwich for lunch, don’t put 12 in the office fridge. Space is something to keep in mind, so bringing in what you’ll eat for one day is a good way to ensure that everyone has a shot to stake his or her claim on the unclaimed territory in your office kitchen.

Reusable Bottles Help Everyone

You heard DiCaprio: Climate change is real. With that being said, you’d better be using a reusable water bottle and not leaving a trail of plastic water bottles behind you. By spending a little money now on a bottle that you can use every day, you’ll be cutting down on office clutter while also doing something great for our planet.

See a Spill, Clean a Spill

iStock / Thinkstock

Don’t let pride get in the way. If you see sauce or sugar spilled in the fridge or on a countertop, don’t let it go untouched — no one wants to see a year-old sauce fossil on the office refrigerator shelf. Grab a towel and clean it up when you see it, and feel free to finger point after the mess is gone.

Shut the Front Door!

Thinkstock

Everyone has encountered a refrigerator door that just doesn’t seem to shut properly. In an office environment, an open fridge door could result in 20 people’s packed lunches going rotten (not to mention the unfortunate spoiling of the thousands of unclaimed yogurts that inhabit nearly every office refrigerator). Do everyone a favor: Even if your fridge door closes snugly, be a pal and make sure it’s firmly shut.

Stash a Frozen Meal

Depending on the culinary culture in your office, the freezer to the fridge may be as Antarctica is to North America. Sure, a bag of frozen peas or two may have set up a research station in the back of your office freezer, but we’re willing to bet there’s still a lot of unclaimed land that is being quite underutilized. Consider stashing a healthy frozen food in your freezer to go to on a day when you’re hungrier than expected or perhaps when you forget to pack lunch. Oh, but there’s a caveat: Don’t forget about those frozen raspberries you put in there!

Stock Healthy Condiments

Whether it’s extra virgin olive oil, spicy brown mustard, or a Greek yogurt dressing, there are many healthy things you can stock in the office pantry or fridge to make your lunch more nutritious and less bland.

Supply Cleaning Supplies

Try Meal Prep

Even if you’ve done a great job prepping your meals for the week, stuffing 25 containers in the refrigerator at work does more harm than good. With that being said, prepping meals ahead of time is a great way to take the guesswork out of what you’ll be eating. A few neatly packed (and labeled) prepped lunches will fit nicely into any office fridge.

Wash Your Dishes as You Use Them

If your office has a dishwasher, you’re lucky. If you’re restricted to a sink and a drying rack, you’re less lucky. Both of these scenarios, however, can end in a dish disaster. Don’t let your office kitchen turn into the dish-pocalyptic setting that it so easily can — make sure that you’re washing things as you use them. There’s no reason to wait. A sink buildup does nothing but frustrate others, and a full dishwasher should be ran and emptied as soon as possible. Clean kitchens make happy coworkers.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.


6 recipes using Heinz Beanz

With nearly a quarter of Brits tucking in two or three times a week, there’s no doubt that we’re a nation of baked bean lovers. We’ve partnered up with Heinz to spill the beans on six tasty ways to use the humble can in your kitchen pantry.

Heinz Beanz Sausage Bacon Pies

Ingredients:

  • 600g of Heinz Beanz
  • 8 rashers streaky bacon, diced
  • 6 chipolata sausages
  • 2 sheets of reduced fat puff pastry
  • 1 egg, beaten
  • 50g cheddar cheese, grated
  • Muffin tin
  • Toothpick

Method:

1) Preheat the oven to 200 °C

2) Pop the chipolata sausages on a lined baking tray and grill on high for 6-8 minutes, flipping them halfway through. Dice into 1cm chunks and set aside.

3) Fry the bacon in a non-stick pan until slightly crisp. Add the Heinz Beanz and the sausage pieces.

4) Stir and bring to a simmer. Cook until the sauce is slightly reduced. Remove from the heat and cool completely.

5) With the pastry, cut 24 round circles from the pastry – 12 big and 12 small.

6) Grease a muffin tin and push in the 12 large rounds.

7) Spoon 2 tbsps of the Beanz mixture into each round. Top with a little cheddar cheese.

8) Brush the exposed pastry with the egg wash and lay on the small rounds of pastry. Press lightly to seal.

9) Using a toothpick, create a little hole/vent in each pie.

10) Bake for 15 minutes and enjoy!

Heinz Beanz Tacos

Ingredients:

  • 1 can Heinz Beanz (415g can)
  • 8 large flour tortillas
  • 100g cheddar, grated
  • 50g unsalted butter, melted
  • 2 tbsp taco seasoning
  • 1 tomato, finely diced, for garnish
  • ¼ iceberg lettuce, shredded, for garnish
  • 15g coriander, finely chopped, for garnish
  • Sour cream, to serve
  • Muffin tin

Method:

1) Take each tortilla and, using a small cookie cutter, cut as many circles as you can from each tortilla.

2) Mix together the butter and taco seasoning and dip in the tortilla circles. Flip a muffin tin upside down and use the gaps to stand them all up in a taco shape.

3) Bake for roughly 8 minutes at 180°C or until they’ve crisped up but haven’t turned too dark.

4) Fill each with Heinz Beanz and shredded cheddar.

5) Return to the oven for 5 minutes or so to melt the cheese.

6) Sprinkle with shredded lettuce, diced tomatoes and coriander.

7) Serve with sour cream to dip. Enjoy!

Heinz Beanz Burger

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 80g panko bread crumbs
  • 2 tbsp chopped coriander
  • 1 small onion, or ½ large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp olive oil
  • ½ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp salt
  • 1 red chilli, deseeded and finely chopped
  • ¼ cup oil, for frying
  • 2 tbsp Heinz Tomato Ketchup
  • ½ lime, juice only
  • 150ml sour cream
  • 250g Heinz [Seriously] Good Mayonnaise
  • Lettuce, for the buns
  • Buns for the burgers

Method:

1) Drain the cans of Heinz Beanz, separating the tomato sauce and reserving for later.

2) Fry the onion and garlic in oil until translucent and leave to cool.

3) Add onion and garlic to a bowl with the Beanz, coriander, spices, salt, breadcrumbs and chilli.

4) Mix with a wooden spoon until the mix comes together, making sure to leave a few Beanz whole.

5) At this point, get your hands in and mould into 6 burgers. Pop into the fridge briefly to rest.

6) Fry the burgers over a medium heat to give the exterior a good crunch. Make sure not to burn them!

7) Add the drained tomato sauce to a small saucepan and reduce over medium heat until thick. Stir through the Heinz Tomato Ketchup and set aside to cool.

8) Mix the Heinz [Seriously] Good Mayonnaise with the sour cream and lime juice.

9) Now that you have your burgers and two sauces, you can now build your burger – bottom toasted bun, ketchup sauce, lettuce, burger, sour cream and then finish with the top bun.

Heinz Breakfast Burritos

Ingredients:

  • 600g Heinz Beanz
  • 8 flour tortilla wraps
  • 3 eggs
  • 100g mushrooms, diced
  • 150g peppers, diced
  • 200g potatoes, peeled and diced
  • 170g sausages
  • 60g cheddar cheese
  • 45ml skimmed milk
  • 2 tsp vegetable oil
  • 5g butter
  • Oregano, ½ tsp
  • Salt and pepper, to taste

Method:

1) Preheat the oven to 200ºC

2) Place the sausages, potatoes, mushrooms and peppers on a baking sheet.

3) Drizzle everything with oil and season with salt and pepper to taste.

4) Cook for 20 minutes or until cooked through.

5) Whisk together eggs, milk, and salt and pepper to taste.

6) Heat the butter in a non stick pan over medium-low heat. Gently fold your eggs until loosely scrambled and just cooked through. Set aside.

7) Microwave your Heinz Beanz until hot.

8) Slice your sausages and lay out a tortilla. Add a couple tbsps of potatoes, mushrooms and peppers, spoon on Heinz Beanz, then lay on 2 or 3 slices of sausage and top with scrambled eggs and cheese. Fold in the sides and roll tightly into a burrito shape.

9) Heat a non-stick pan over medium heat. Brush with oil. Place burritos seam side down and pan sear until golden brown on both sides.

Heinz veggie sausage rolls

Ingredients:

  • 2 cans Heinz Beanz (415g cans)
  • 1 tbsp oil
  • 1 small onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery sticks, finely chopped
  • 1 cup finely chopped mushrooms
  • 1 ½ cup breadcrumbs
  • 2 tbsp Amoy soy sauce
  • 1 tbsp finely chopped chives
  • 1 tsp smoked paprika
  • ½ tsp fresh ground black pepper
  • 2 ready rolled puff pastry sheets
  • Egg wash
  • 2 tbsp Heinz Classic BBQ sauce

Method:

1) Preheat the oven to 180°C

2) Drain the cans of Heinz Beanz, separating the tomato sauce into a pan. Set the Beanz aside for later use.

3) Heat the tomato sauce over a medium heat. Stir in the Heinz Classic BBQ Sauce and heat through before setting aside.

4) Heat the oil in a pan over a medium heat. Cook the onion, carrots, celery and mushrooms until all moisture is evaporated and the mixture is dry.

5) In a large bowl, roughly mash together the Beanz. Add the cooled vegetable mix, breadcrumbs, Amoy soy sauce, chives, paprika and black pepper and mix to combine into a thick filling.

6) Dust a surface with flour. Place the ready rolled puff pastry on top and cut into 4. Spread the tomato and BBQ sauce glaze in a line on the puff pastry.

7) Arrange the Beanz mixture in a log on top of the sauce on one side of the puff pastry leaving a slight edge bare.

8) Brush the edge with egg wash. Fold over the pastry and press to seal. Use a fork to seal the pastry and create a pattern.

9) Repeat with remaining mix and pastry to make 8 sausage rolls. Brush with egg wash and cut a few lines in the pastry for design.

10) Bake until golden and pastry is puffed (30-40 minutes).

Heinz baked eggs

Ingredients:

  • 2 cans Heinz Beanz (415g can)
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 red peppers, sliced
  • 2 tbsp water
  • 1 tbsp tomato puree
  • 1 tsp cumin
  • 1 tsp paprika
  • 4-6 eggs
  • Bunch of chopped parsley

Method:

1) Preheat the oven to 180°C.

2) Heat the oil in an ovenproof saucepan and fry the onion and peppers until soft.

3) Add tomato puree, cumin and paprika and season to taste. Add a splash of water, then pour in the Heinz Beanz. Stir everything together and bring up to a simmer.

4) Add the eggs one at a time and place the whole dish in the oven. Bake for around 5 – 10 minutes or until the whites of the eggs have set but the yolks retain a wobble.