A quick and flavour-packed spicy baked beans recipe made with onions, curry leaves, chillies, tomatoes, and warming spices. Perfect served with toast, roti, rice, or as a braai side dish.
Equipment
- Medium pot
- Wooden spoon or spatula
- Knife
- Chopping board
Ingredients
- ¼ cup vegetable oil
- ½ tsp methi seeds (fenugreek)
- 1 medium onion
- 5 red chillies (sliced in half)
- 2 medium tomatoes
- 1 tbsp vadouvan
- ½ tsp ground ginger and garlic
- 3 cloves garlic (sliced or minced)
- 1 tsp coarse salt (to taste)
- 1 tin (400g) baked beans with tomato sauce
- 1 sprig curry leaves
Instructions
- Add the vegetable oil to a medium pot over medium heat. Add the methi seeds and fry for 20–30 seconds until fragrant. Do not burn them.
- Add the onion, red chillies, vadouvan, ground ginger and garlic, and fresh garlic. Cook for 5–7 minutes until the onions are soft and translucent.
- Add the chopped tomatoes and coarse salt. Cook for 5–8 minutes until the tomatoes soften and break down into the onion mixture.
- Add the baked beans and curry leaves. Stir gently to combine.
- Rinse the empty baked beans tin with a little water and pour it into the pot to loosen the sauce.
- Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens slightly.
- Serve hot with toast, roti, rice, or as a side dish.
Notes
- After adding the baked beans, keep the heat low and stir occasionally, as the tomato sauce can catch and burn easily.
- Rinse the empty baked beans tin with a splash of water and add it to the pot to loosen the sauce and make sure none of the sauce from the can goes to waste.
- Store leftovers in an airtight container in the fridge for up to 3 days.