Adventure
Beanz Meanz Heinz
140 Years of Heinz Beanz
There are some foods that become woven into the fabric of British life, and Heinz Beanz are certainly one of them. Mention them to almost anyone and you’ll probably get a smile, followed closely by someone humming, “Beanz Meanz Heinz.” It is one of those advertising slogans that has stood the test of time just as well as the beans themselves.
Join me as I go behind the scenes at Heinz Beanz, discover how Britain’s favourite beans are made and enjoy delicious bean recipes.
Inside Britain's Most Iconic Tin
When I was asked by the team at ITV’s This Morning to film a feature celebrating 140 years of Heinz Beanz, I didn’t need asking twice. I’ve always been fascinated by food production. Over the years I’ve wandered through factories making everything from Roquefort cheese and Dijon mustard to Hobnobs, pork pies, paprika, pesto and even the famous Creme Egg. Every visit teaches me something new, and every producer has a story worth telling.
This one, however, felt a little different. Heinz Beanz aren’t just another product; they’re part of Britain’s culinary DNA.
Behind Britain's Most Famous Tin
Most people know what Heinz Beanz taste like, but very few know where they begin.
The story starts back in 1886, when Heinz first introduced baked beans to Britain through the rather grand surroundings of Fortnum & Mason in London. Today, they’re found in everything from student kitchens to Michelin-starred restaurants, and despite countless attempts by competitors, nobody has quite managed to replicate that unmistakable flavour.
My journey took me to the Heinz factory in Wigan, where millions of tins roll off the production lines every year. Standing beside the machinery, watching the sheer scale of the operation, you quickly realise that making something simple consistently is anything but simple.
I met Gary Green, who oversees the operation, and naturally the conversation turned to the recipe.
Or rather, the lack of one person knowing it.
Like many famous food brands, the complete recipe remains a closely guarded secret. Different trusted employees know different elements, but nobody holds the entire formula. Gary did reveal one reassuring fact, though. The recipe has remained fundamentally unchanged throughout its history, with only reductions in sugar and salt to reflect modern tastes.
Personally, I think that’s exactly as it should be. If you’ve spent nearly a century and a half perfecting something, why reinvent it?
"Behind every Heinz tin lies passion, precision, tradition and timeless British flavour.”
Every Bean Counts
The production process itself is beautifully straightforward.
The dried haricot beans arrive from North America and Canada before being washed and blanched three separate times. Any damaged beans, loose skins or imperfect examples are removed before the rich tomato sauce is prepared separately.
The beans are then weighed with remarkable precision, combined with the sauce, sealed into tins and cooked. The entire process takes just ninety minutes.
Of course, curiosity got the better of me.
Before my visit, I opened a standard 400g tin and counted every bean.
Six hundred and eighty-two.
Yes, I know… I probably need another hobby.
It did remind me of an old story from my own career. Years ago, one manufacturer regularly washed the sauce off competitors’ baked beans simply so they could count them. If they discovered another brand contained fewer beans, they’d increase their own count and proudly advertise it on the label.
Food marketing can be wonderfully eccentric.
Watching three production lines running almost around the clock is impressive enough, but the real surprise was waiting in the tasting room.
Meeting the Super Tasters
This is where I met Gary Chambers and Laura Walker, two of Heinz’s highly trained super tasters.
Their job is extraordinary. Every production run is sampled, then months later those same products are tasted again to ensure the flavour, colour and texture remain exactly as they should throughout their shelf life. It’s a level of quality control that most people never even think about.
Naturally, I fancied my chances when they invited me to take the same sensory tests.
After all, I’ve spent decades cooking professionally, judged competitions, worked in Michelin-starred kitchens and picked up more than a few awards along the way.
None of that mattered.
I failed.
Quite spectacularly.
Laura, in particular, wasted absolutely no time telling me I wasn’t Heinz super taster material. It was wonderfully humbling, and proof that expertise comes in many forms.
A nostalgic throwback! However, it's less PC nowadays, which is why Heinz altered the wording in the mid-80s.
I left Wigan with an entirely new appreciation for something most of us take for granted. Behind every familiar blue tin is an extraordinary level of care, consistency and craftsmanship. The humble baked bean may look simple, but after spending a day with the people who make them, I can honestly say I’ll never look at a tin of Heinz Beanz in quite the same way again. It was fascinating, thoroughly enjoyable and yet another reminder that the simplest foods often have the most remarkable stories to tell.
Inspired Recipes
Some bean-inspired recipes
Cheesy Beans On Eggy Bread
Golden eggy bread piled with Heinz baked beans, Marmite, and melty Cheddar—absolute comfort food perfection!
View RecipeMixed Bean & Tomato BBQ Beans
Smoky, saucy mixed beans simmer with tomato and BBQ for a quick, hearty, comforting feast.
View RecipeBeans On Toast
Deliciously simple beans on toast, crowned with coriander, honey, and buttery warmth.
View Recipe