Beans, beans, the magical fruit…

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Baked beans are a British institution. They’re served on toast, on baked (or to give them their proper English name: jacket) potatoes and, of course, they are a vital part of the one meal no Brit can live without: the full English breakfast. By why should they be bland and full of preservatives? Why shouldn’t they be coated in a thick, rich sauce full of spice and smoke? I think they should.

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