I'll admit it, I used to cook baked beans incorrectly, too. I was also like you, so preoccupied with convenience and speed that the humble meal of beans on toast would be signalled by the ping of the microwave.

But there is a better way, and once you try it, you will never go back to staining your plastic food boxes with bean juice. But how else areweto heat our beans? I present to you the hob. That's right, time to go back to basics and get the pans out. Some of you may be rolling your eyes, thinking, "Of course you cook beans on the stove top", but you don't just heat the beans; you need to stew them.

That's right, you need to reduce them down over a gentle heat, stirring often to get the best out of this store cupboard favourite.

And this way, it doesn't matter if you have gone for the classic Heinz or the supermarket own brand, stewing your baked beans gives this basic ingredient a deliciously rich texture while bringing out the sweetness, making them perfect to sit on top of your comforting midweek dinner.

And once you start stewing them on the hob, you will never go back to the runny, warm beans of the microwave. I also add a nob of butter to enhance the flavour and balance the sweetness.

How to make the best baked beans of your life:

• One tin of baked beans - any variety, any brand


• One nob of butter

1. Always shake the tin before opening; this helps loosen any beans that have compacted a little at the bottom.

2. Empty the beans into a pan on the hob, and gently warm over a medium heat.

3. Once you start to see bubbles, lower the temperature and simmer for 10 to 15 minutes, which will depend on how much liquid is in the beans. Remember to stir often so that they do not stick to the pan.

4. Add a nob of butter about five minutes into the cooking time, which helps the liquid to thicken and become glossier.

5. Once the sauce has reduced, the beans will be ready to add to your toast or jacket potato.