Beans on France

Anyone have info of supplying Bakebeans to France for a reasonable price?

If you’re happy to cross the border into Belgium, then you can pick them up in Delhaize:

https://www.delhaize.be/nl-be/shop/Conserven/Groenten-in-conserve/Linzen-bonen-en-andere-peulvruchten-in-conserve/Bonen-in-conserve/Witte-bonen-Tomatensaus-Blik/p/S1994011700113480000

Currently €1.09 per can

Sadly I’m the other side of the country and drive a voiture sans permis (45kph/29mph max).

‘British Corner Shop’ supplies France.

Lists Beans – since Rick likes using online :-)

https://www.carrefour.fr/p/haricots-blancs-sauce-tomate-heinz-5000157024671

‘British Corner Shop’ supplies France.

Thanks for that.

But when you actually look, their new warehouse in Holland must either be very small or very empty.
I’ll bookmark it and visit once all the Christmas madness is over.

They’re only 1,25€ in Carrefour: https://www.carrefour.fr/p/haricots-blancs-sauce-tomate-heinz-5000157024671

and amazon.fr

As we are comparing prices. In the Netherlands the are 0,85 EUR at Albert Heijn.

https://www.ah.nl/producten/product/wi62593/heinz-tomato-bonen-in-tomaten-saus

Maybe it’s time to learn how to cook them yourself :-)

Too late for that. They come fully cooked.

Maybe it’s time to learn how to cook them yourself :-)

Empty tin into pan, add some black pepper, cook on high heat for about ten minutes stirring continuously.

I like the way they are when they’ve been sitting in a metal box in a cafe for a while, as that’s pretty much how I tended to have them served.

Hmm, the old greasy spoon cafe. <nostalgic sigh> Does such a thing still exist, or did the modern “cholesterol! fat! sugar! salt! die! die! die!” attitude cause them to crash and burn about as hard as Little Chef and Happy Eater?

Maybe it’s time to learn how to cook them yourself :-)

I am certain that a little research and experimentation could come up with a satisfactory recipe, possibly healthier (sugar content!).

After all, the haricot and the haricot sec  are typically French and available everywhere in France! They are the equivalent of the US navy bean and Boston bean, the Italian cannellini bean, lingot bean, and differ only in shape and flavour, the French and Italian being regarded as the best for flavour.

Personally I detest the sauce that comes with “baked beans”, and cannot bear it to have even been on a plate I’m eating from, but I’m sure a few recipes exist which could be refined without too much trouble by someone other than me.

The beans themselves I am very fond of, and my recipe for “Quick Mogettes” adapted from a traditional Vendéen recipe is to be found at: URL

These are lovely served with roast lamb, but are equally great on their own!

This recipe could form the starting point for developing a “tomato” sauce.

Personally I detest the sauce that comes with “baked beans”, and cannot bear it to have even been on a plate I’m eating from,

I agree with this 100%. I remember baked beans on toast at school, seventy years ago. How vile the sauce that mocked the excellence of the beans! Heinz, may you rot in hell! I like the bitterness of broad beans, the crunchiness of channa, and the soft little purple beans in runners. Nothing to beat a good bean stew with a crunchy thyme topping and as many varieties of bean as you can cram in. And it is good for cholesterol.