Foxtel, no doubt facing somewhat stiffer competition and in a bid to lessen customer leakage, has loosened things up a bit.
So what for many years has been, for us, a basic + sport package is now a basic + sport + just-about-everything-else-except-movies.
Truth to tell we’re not that impressed – if anything, the increase of futile channel surfing may actually push us closer to pulling the plug.
And the food line-up seems particularly awful at the moment.
But I did see one interesting bit at the weekend.
It was a show purportedly about British pub food but I wasn’t paying too much attention – book in hand, mute on, music playing.
And it stayed that way even when the dude started making baked beans.
I could see what he was up to, though, and thought: “Hey, I can do that!”
I’ve attempted baked beans in the past with no great success – the outcomes have been quite edible but have been more like a bean stew than your actual baked beans.
This one worked!
I made some changes – I used worcestershire sauce instead of red wine vinegar and I threw in a finely grated carrot.
When Bennie saw these in the pot, he said: “That looks weird!”
When he was eating them, he said: “Mmmm … these are good!”
A few days later, he was specifically requesting the frozen leftovers for dinner.
So from here on, in our home they’ll be referred to as “Bennie’s Beans”!
2 cups dried cannellini beans (tinned beans are a shabby substitute).
3 rashers bacon
1 medium onion
2 cloves garlic
1 can chopped tomatoes
1 tablespoon tomato paste
1 finely grated carrot
1 tablespoon worecestershire sauce
1. Soak beans overnight and cook next day in plenty of water until done; drain and set aside.
2. Finely chop bacon and fry off in plenty of oil.
3. Lower heat and throw in finely copped onion and finely chopped or grated garlic; cook until tender.
4. Add tomatoes, 1 can of water, tomato paste, worecestershire sauce, finely grated carrot, salt, pepper.
5. Stir until all the elements are blended in; cook on low heat for about half an hour.
6. Add beans and cook on low heat for another hour.
7. Serve on toasted good-quality sourdough.