Britain’s obsession with baked beans
Health trends and gourmet beans are driving demand for other varieties
WHEN Henry J. Heinz lugged five cases of tinned baked-bean samples to Fortnum & Mason, a luxury department store in London, in 1886, he cannot have imagined the impact he would have on British diets. Back then the American dish of haricot beans cooked with tomato sauce and pork (the meat was later dropped during wartime rationing) was a delicacy.
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This article appeared in the Britain section of the print edition under the headline “The pulses quicken”
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