Ready to Serve
Cooked White Beans – 14.8oz (Tamek Fasulye Pilaki – 420g)
The beans presently used to make baked beans are all native to South America and were introduced to Europe around 1528. The dish of baked beans is commonly described as having a savory-sweet flavor and a brownish or reddish tinted white bean once baked, stewed, canned or otherwise cooked. According to alternative traditions, sailors brought cassoulet from the south of France or northern France and the Channel Islands where bean stews were popular. Most probably, a number of regional bean recipes coalesced and cross-fertilised in North America and ultimately gave rise to the baked bean culinary tradition familiar today.
While many recipes today are stewed, traditionally beans were slow baked in a ceramic or cast-iron beanpot. A tradition in Maine, USA, of "bean hole" cooking, may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit, allowed to burn down to hot coals and then a pot with eleven pounds of seasoned beans would be placed in the ashes, covered over with dirt and left to cook overnight or longer. These beans were a staple of Maine's logging camps, served at every meal.
Canned baked beans with added ingredients such as chilli are still available, as variants with other .
Ingredients: White Beans, Water, Sunflower Oil, Celery, Carrot, Potato, Onion, Salt, Parsley, Lemon Juice Concentrate, Garlic.*
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|Serving Size 100g|
|Serving Per Container 4|
|Amount Per Serving 100g|| |
Calories from Fat
|% Daily Value*|
|Total Fat 4g|| 6%|
| Saturated Fat 0.4g|| 2%|
|Sodium 471mg|| 20%|
|Total Carbohydrate 9.7g|| 3%|
| Dietary Fiber 3.7g|| 15%|
| Sugars 0g|| |
|Protein 6g|| |
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g|
| Sat Fat||Less than||20g|
| Dietary Fiber||25g|