Masala Baked Beans
These masala beans are a flavoursome way to upgrade your baked beans. Onions, spices and coriander are added to humble baked beans transforming into a moreish breakfast.
Servings 2 servings
Calories 208kcal
Ingredients
- 1 thumb Ginger finely grated, or 1/2 tsp ginger paste
- 1 clove Garlic finely grated, or 1/2 tsp garlic paste
- 1/3 Red Onion finely diced
- 1/2 tbsp Sunflower Oil
- 1/4 tsp Cumin Seeds
- 1/4 tsp Mustard Seeds
- 1/4 tsp Turmeric
- 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1/4 tsp Chilli Powder
- 1/8 tsp Garam Masala
- 1 tin Baked Beans
- 1 Green Chili slit
- 1 tbsp Fresh Coriander chopped
- 1/2 tsp Butter
Instructions
- Add the sunflower oil, cumin seeds and mustard seeds to a medium sized saucepan over low-medium heat.
- Once the seeds begin to crackle in the oil, add the diced red onion, ginger and garlic to the pan and stir until coated in the oil.
- Cook the aromatics until slightly browned, stirring frequently to ensure even cooking.
- Add the ground spices to the pan: turmeric, ground cumin, ground coriander, chilli powder, and garam masala.
- Cook for 3-5 minutes stirring regularly until the masala begins to smell good.
- Add the tin of baked beans and slit green chilli (optional) to the pan. Stir to combine.
- Continue cooking the masala beans until fragrant and heated through.
- Finish with the butter and chopped fresh coriander, and enjoy with hot buttery toast and chai.
Notes
- Store leftover masala beans in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave.
- Freeze for up to 3 months for longer storage.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 34.4g | Protein: 6.6g | Fat: 4.8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 660mg | Fiber: 7.7g | Sugar: 15g