Baked beans in tomato sauce were a real luxury for us
when we were growing up in Kenya.
Sometimes as a treat, my dad would get a couple of cans and re cook them
to taste more like the curries we were used to. I had forgotten about this until I heard my
nephew telling me how my brother cooks the baked beans for them. Then a Facebook friend also told me how she cooks the baked
beans to make them hot and spicy. Until
recently, I used to just warm the beans
in the microwave for 4 minutes and pour them on my toast. I was
making beans on toast one evening and decided to cook the beans just like my
dad used to and we loved them. Once you
have tasted these spicy baked beans you’ll never eat the regular baked beans by
just heating them in the microwave.
For this recipe, the best canned beans to use are any
British baked beans and I am sure most of you know which ones are the best make. The American baked beans would also work but
they tend to be a lot sweeter than the British baked beans so you may have to
make some adjustments to get the desi (authentic Indian) taste of beans.
Ingredients for
2 servings
1 can of baked beans (415 grams) in tomato sauce
1 cup of canned tomatoes or Passata
2-3 chopped green chillies
1 tbs. grated ginger
3-4 cloves of garlic
1 tbs lemon juice
Bunch of finely chopped coriander
½ tsp turmeric
1 tsp dhana jiru (ground cumin and coriander powder)
1 tbs sunflower oil
½ tsp cumin seeds
Method
1.
Heat the oil and add in the
cumin seeds. Once they get brown, add in
the canned tomatoes or the Passata. Add
the green chillies, ginger, garlic, turmeric and lemon juice. Also add the chopped coriander and stir well
and allow to cook for 2-3 minutes
2.
Add the baked beans in tomato
sauce and cook for 4-5 minutes.
3.
Garnish with dhana jiru (ground
cumin and coriander powder) or fresh coriander and serve on toast, jacket potato or fries and croquettes like me.
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Yummy! Looks so good....
ReplyDeleteLooks mouthwatering!!!
ReplyDeletePrathima Rao
Prats Corner
My daughter adds mustard seeds and cinnamon sticks to the Vaghar. Also for some strange reason she uses SIX green chilles to make it really spicey with a whole finely chopped red onion added last.Oh and no garlic.
ReplyDeleteyummy and delicious.
ReplyDeleteFeel like grabbing that whole plate and having rite now,am hungry even after having my dinner..
ReplyDeleteHealthy n nutritious!
ReplyDeleteJoin my ongoing EP events-Rosemary OR Sesame @ Now Serving
I'm sure coming again to construe these articles and blogs
ReplyDeletewww.foodrecipetip.net/
nice and yummy...
ReplyDeleteB-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook with Spices
South Indian Cooking (SIC) Series
Cinnamon sticks and a few cloves. Have it as beans-on-cheese-on-toast with hot Encona sauce. Best meal ever!BT
ReplyDeleteI love baked beans though I've never had them in curry flavour.
ReplyDeleteTempted to try this tomm for breakfast. Looks yummy!! Love your blog... Shivangi
ReplyDelete