Baked beans taste 'incredible' if you ditch the saucepan for 1 common kitchen item

Baked beans are a staple in British kitchens, hearty, comforting, and always dependable. For many, there's just one standard way to cook them by pouring them into a saucepan, heating gently over the hob, stiring occasionally, and then serving as part of a Full English or on a slice of toast. There's another method, however, that can take them to the next level and it doesn't involve any fancy ingredients, just a simple switch in cookware.

One Reddit user shared their secret: "My father used to put them on the frying pan after the bacon and sausages had been done. The taste of those beans was nothing short of incredible." It's a small change, but the results speak for themselves, creating a richer flavour, thicker sauce, and that irresistible hint of smokiness from the bacon and sausage drippings.

Someone else commented: "Ooh in the frying pan, nice work. Might have to try that."

Once you try it, you might never go back to the saucepan again.

The frying pan has a larger surface area, which means moisture evaporates more quickly. As a result, the sauce thickens faster, giving you beans with a rich, concentrated flavour that is not watery or soupy.

Not only does it help enhance the taste of the baked beans, using a frying pan will also improve texture.

Unlike the gentle simmer of a saucepan, the frying pan allows parts of the beans to slightly caramelise and crisp up, especially if you let them sit undisturbed for a minute or two.

This creates little pockets of golden, sticky goodness that take your beans to a whole new level.

Using a frying pan can also fasten the cooking process by spreading heat more widely, meaning that the beans warm through faster, perfect if you're in a rush but still want something satisfying.

Since the beans spread out more, it can be easier to keep an eye on them, preventing burning or sticking.