Although there are various decent brands of canned baked beans, with Heinz being one of the most popular, perhaps the following recipe could persuade you that canned baked beans are a totally different species from homemade baked beans that are made according to a traditional recipe.
Beans are a very versatile food.
For example, you can make a soup or a salad with them, and, of course, you can make baked beans, which can prove to be notoriously delicious.
You need 500 grams of beans, which you put in water overnight, in order for them to soak, otherwise you will end up eating “bullets”, rather than softly cooked baked beans!
So, after the beans have soaked overnight, the next day, you drain them into a colander.
Then, you put them in a saucepan to boil, adding 2 liters of water to the saucepan and a pinch of salt.
You boil them at low-to-medium heat for one hour.
You turn the oven on to 200 OC (392 oF) to preheat it.
You keep two cups of the bean broth and discard the rest.
You put the strained beans into a pyrex oven dish.
Oh, I forgot to tell you that, in the meantime, you have put half a cup of olive oil, 1-2 chopped tomatoes, 2 chopped carrots, 2 chopped onions, pepper, oregano, parsley, and salt into a saucepan and let it simmer for half an hour.
Then you put this slightly spicy mixture into the pyrex oven dish together with the boiled beans, add the two cups of water that you saved, and put the oven dish straight into the preheated oven, where you bake the beans for half an hour, or until excess water and juices have evaporated and decreased.
You can pair this dish with a dry red wine, or even a semi-sweet red, which could be an excellent choice.
Good appetite!
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