Two things struck me after visiting the Pitt Cue Co last week. Firstly, it’s most delightful to be able to drink cocktails on the South Bank in the midst of people on half term. Secondly, pork fat makes everything better. I’m not especially enamoured of baked beans. I rarely ate them as a child, repulsed by their sickly sweetness, lurid orange tang and ability to make everything else on the plate soggy.Spending several months in Boston didn’t even convert me since I was a vegetarian at the time and couldn’t actually sample the porked-up version. My ephipany came when I tried the root beer beans on the side of Pitt Cue Co pulled pork last week. Even though they are kidney beans, which I hate, the taste was so good I found myself calling in to buy some unsoaked haricot beans on the way home so keen was I to have them again, preferably in a larger portion…
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