However, the liquid you need to give canned beans homemade flavor without changing their texture is a household staple. Olive oil is the earthy fat we use to season and cook our veggies and meat ...

Add the drained beans to the pan along with 125ml/4fl oz of the reserved bean liquid. Crumble in the stock cube and stir to dissolve it in the liquid. Continue to cook over a medium–low heat ...

If you're wondering what's really in the liquid from canned beans, it's essentially just water and salt that's been thickened by starch. The simple combination meshes well with an array of ...

Pour over 500ml/18fl oz cold water, place the lid on the slow-cooker, then cook on a high heat for 7-8 hours, or until the beans have absorbed the liquid and plumped up and the sauce has darkened ...