£2.78
Savour the hearty flavour of Branston Baked Beans with Sausages, a classic British comfort food perfect for any meal. This wholesome dish is a delicious and satisfying option, ideal for busy weeknights or a weekend treat.
- Hearty and flavourful: Enjoy a rich, thick tomatoey sauce with tender beans and succulent sausages.
- Convenient single-serving: Perfect for a quick and easy meal.
- Source of protein and fibre: A nutritious addition to your diet.
- Familiar British taste: Experience the authentic taste of a beloved UK favourite.
- Free from artificial colours, flavours & preservatives: Made with simple, quality ingredients.
- £2.78
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Description
xAllergy Advice
Contains: Milk, Wheat.
Net Content
405 Grams
Nutritional Values
| Nutrient | Per 100g | Per slice |
|---|---|---|
| Energy | 426kJ/101kcal | 861kJ/205kcal |
| Fat | 2.5g | 5.1g |
| - of which saturates | 0.8g | 1.6g |
| Carbohydrate | 12.2g | 24.7g |
| - of which sugars | 5.3g | 10.7g |
| Fibre | 3.8g | 7.7g |
| Protein | 5.6g | 11.2g |
| Salt | 0.76g | 1.54g |
| 1 of your 5 a day portion size = 1/2 can | ||
| Servings per can - 2 |
Storage
Best before end: See can end Store in a cool, dry place. Once opened, empty, cover and refrigerate. Use within 2 days.
Product Information
Make every meal tasty with our baked beans with sausages in a rich, thick, tomatoey sauce. It's a taste we know you'll love!
Regulated Product Name
Baked beans with pork sausages in tomato sauce.
Storage Type
Ambient
Features
In a rich, thick, tomatoey sauce. 1 of your 5 a-day. Source of protein. Source of fibre. Love Canned Food. Free from artificial colours, flavours & preservatives.
Ingredients
Beans (41%) , Tomatoes (32%) , Pork Sausages (16%) (Pork (66%), Water, Wheat Flour (contains Calcium Carbonate, Iron, Thiamin, Niacin), Pork Fat, Potato Starch, Salt, Lactose [Milk], Stabiliser (Diphosphates), Yeast Extract, Spice and Herb Extracts, Beef Collagen Casing) , Water , Sugar , Modified Maize Starch , Salt , Paprika , White Pepper , Smoked Paprika , Fennel Seed , Flavourings .
