Make baked beans taste even better by adding one ingredient while heating them up

Baked beans are a popular breakfast staple but adding one ingredient can completely transform them

Millions of Brits rely on beans on toast for the odd breakfast or lunch when time is limited and proper cooking seems like far too much hassle. Cheap, speedy and filling, baked beans deliver protein, fibre, calcium and potassium while staying low in fat and even contribute towards your five-a-day.

For journalist Angela Patrone, baked beans are a go-to favourite.

She’s experimented with numerous ways of jazzing them up, including incorporating smoked paprika and Worcestershire sauce, and she’s discovered a new winner.

According to Angela, Worcestershire sauce utterly revolutionises baked beans, adding a gorgeous depth to this breakfast classic.

Angela initially discovered this brilliant technique for upgrading baked beans on Chef Carol’s food blog, From a Chef’s Kitchen. Since sampling the outcome, she claims she’s never eaten baked beans without Worcestershire sauce.

She tips the beans into a saucepan then allows them to bubble away over medium heat for roughly five minutes.

If she fancies slightly thicker beans, she stirs in a spoonful of butter – though this isn’t essential, reports the Express.

Next, she pours in a tablespoon of Worcestershire sauce and lets the beans simmer for a further two minutes.

A tablespoon proves the ideal quantity as it doesn’t overpower the baked beans but adds a gentle umami quality.

Given that baked beans are typically quite sweet, Angela appreciated the more savoury and salty dimension that the Worcestershire sauce provided.

Once the two minutes have elapsed, she turns off the heat and spoons the beans onto toast.

She said: “Having tried various ways of enjoying baked beans, this is among my favourite methods, and I’ll probably use Worcestershire sauce again, especially as I always have a bottle in my cupboard.

“Similarly, soy sauce is said to deliver comparable results when combined with baked beans, giving them a salty and tangy kick that wouldn’t otherwise be there.”