About this recipe:A simple dish. The recipe consists of a tin of baked beans, fresh coriander, fresh chillies and a mixture of different Indian herbs. The spicy beans go well with roti, in a sandwich, in a bap or as a side dish. An easy dish for those who like Indian food!
2 teaspoons of oil
1 teaspoon of mustard seeds
1 or 2 green chillies, sliced (depending how hot you want it)
1 teaspoon of cumin seeds
1/2 teaspoon of turmeric powder
1/4 teaspoon of coriander powder
1 (420g) tin of baked beans
1/2 teaspoon of salt
1/2 teaspoon of chilli powder (optional)
A small bunch of fresh coriander (chopped)
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Method Prep:5min › Cook:10min › Ready in:15min
Add oil and mustard seeds into a saucepan and turn on heat to high. When the mustard seeds starts popping, turn down the heat to low, and wait until the seeds stops popping.
As soon as it stops popping, quickly add the sliced chilli, cumin seeds, tumeric and coriander powder. You should hear a 'hiss'. This signifies that the herbs are ready.
Add the baked beans and stir gently on low heat. Add salt and chilli powder if desire.
Better say now I have not tried this recipe - yet.
I have added curry powder/sauce/what-have-you to baked beans for as long as I can remember and it might be important to point out that different brands of beans have different ingrediants. Obvious, I know, but things like sweetness that can be a turn off for some people might need to be countered to get the taste right. If you don't have a favoured brand of beans but choose whatever is on offer that week then it could be a case of taste it whilst it cooks so as to get what you want.
Sorry to break in to the reviews. - 14 Oct 2012