Batchelors Barbecue Beans 420g (Powerful Flavour, Full of Fibre)

Description

Batchelors Barbecue Beans

Powerful Flavour, Full of Fibre

Looking for a meal that’s packed with protein, full of fibre and simply delicious? Look no further than the Batchelors Barbecue Beans!

Quick and easy to make, cover and heat in a microwave on full power for 2 minutes. Stir, then heat for a further 1 minute until hot then… simply tuck in and enjoy!

With Batchelors Barbeque Beans the dinner ideas are endless, try these yummy beans alongside a range of dishes such as;

– Slow Cooked Texas Pulled Pork
– Hot Dogs
– Chilli Lime Pulled Pork
– Grilled Chicken
– Hamburgers
– Glazed Ham
– BBQ Pulled Chicken Sandwich
– Grilled Cheese
– Baked Potato or Wedges

Tender and creamy beans infused with a deep, complex barbecue flavour. Comforting, sweet, spicy, smoky, and healthy. You can serve them at a backyard barbeque or even as a weeknight meal with fried eggs! The best part is, this version is vegetarian friendly.

History of Batchelors
Batchelors have been proudly making Ireland’s favourite baked beans in Cabra, Dublin since 1935, when their famous secret sauce was first invented.

Batchelors’ Beans, Peas and Pulses are all bursting with flavour, helping you to create hearty and warming meals that the whole family will enjoy.

They are passionate about beans, peas and pulses and ensure that only the very best ingredients go into every Batchelors can. Take their peas as an example, they work with Irish farmers on the banks of the River Nore to grow and harvest a unique strain of peas – just for Batchelors.

At Batchelors, they don’t believe in notions – they don’t take ourselves too seriously and believe in keeping it simple.

That’s why every can of Batchelors is Full of the Good Stuff!

History of Beans

From its origins as a wild vine in Central and South America to the thousands of varieties grown around the world today, beans have evolved to be one of the world’s most important and versatile crops. The common bean (Phaseolus vulgaris) originated as a wild vine in Central and South America.

Beans were an important source of protein throughout Old and New World history, and still are today. Beans are one of the longest-cultivated plants in history. Broad beans, also called fava beans, are in their wild state the size of a small fingernail, and were first gathered in Afghanistan and the Himalayan foothills.

Unlike the closely related pea, beans are a summer crop that needs warm temperatures to grow. Legumes are capable of nitrogen fixation and hence need less fertiliser than most plants. Maturity is typically 55–60 days from planting to harvest. As the bean pods mature, they turn yellow and dry up, and the beans inside change from green to their mature colour.

Many beans are vines, as such the plants need external support, which may take the form of special “bean cages” or poles. Native Americans customarily grew them along with corn and squash (the so-called Three Sisters) with the tall cornstalks acting as support for the beans.

In more recent times, the so-called “bush bean” has been developed which does not require support and has all its pods develop simultaneously (as opposed to pole beans which develop gradually) This makes the bush bean more practical for commercial production.

Most of the foods we call “beans”, “legumes”, “lentils” and “pulses” belong to the same family, Fabaceae (“leguminous” plants), but are from different genera and species, native to different homelands and distributed worldwide depending on their adaptability.

Many varieties are eaten both fresh (the whole pod, and the immature beans may or may not be inside) or shelled (immature seeds, mature and fresh seeds, or mature and dried seeds). Numerous legumes look similar, and have become naturalized in locations across the world, which often lead to similar names for different species.