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Recipe for family meals :

Bean and Kidney Sauté

I like to spend some of my free time looking around second hand bookshops for old or out of print recipe books. A lot of the time you only find the same unpopular titles but, from time to time, you will find something special or something that just appeals because it is unusual or novel. A book that falls into the category of being unusual or novel is The Heinz Book of Baked Bean Recipes!

As someone who grew up loving baked beans this really appealed to me. Presumably as a book which was produced to promote Heinz Beans they will not mind me reproducing a few of the recipes for you to enjoy - especially the kids, old and young!


1 small onion, finely chopped
25g / 1oz butter, or margarine
1 clove garlic, crushed
3 lambs' kidneys, skinned, halved and cored
Seasoned flour
150ml / 1/4 pint chicken stock
2 tbsps medium dry sherry
Chopped fresh rosemary, to taste
1 x 225g / 7.94oz can Heinz Baked Beans

  • Fry the onion gently in the butter for 4 minutes.
  • Add the garlic and the kidneys, dusted in seasoned flour, and fry gently, until the kidneys are sealed on all sides.
  • Add the stock, sherry and rosemary gradually and simmer gently for 8 minutes
  • Stir in the baked beans carefully and heat through.
  • Serve with hot crusty bread, or a baked jacket potato, and a mixed salad.

Preparation takes about 20 minutes and cooking takes about 25 - 30 minutes.

After skinning, halving and coring the kidneys, soak them in water and vinegar for an hour, to soften them and to lessen their strong flavour.

Cook's tip:
Do not allow the onions to brown too much, as this will make them taste bitter.

Serves 1

The Heinz Book of Baked Bean Recipes