Masala baked beans

By Sukhi Singh

March 2, 2016

Masala baked beans is the spiced up version of the simplistic tinned version. We grew up eating masala baked beans, whether it was with a jacket potato, chips, cheese and onion pie, a full English and toast... all these meals were accompanied by masala baked beans. Asians like to spice up everything they eat. Some things are a disaste,r but sometimes an epic recipe is made, which masala baked beans is one of. Try masala baked beans as an alternative to just heating a tin up - its worth it!


1Heat the oil in a medium-sized saucepan for one minute on a medium heat.

2Add the minced garlic and ginger and stir continuously until the garlic starts to turn a light brown colour.

3At this point add the onions and salt and stir frequently. Cook the onions until the turn golden brown. This process should take 3-4 minutes.

4Reduce the heat to low then add the coriander stalks, cumin powder and coriander powder and stir for one minute.

5Add the tinned tomatoes and increase the heat again to a medium flame. Cook the tomatoes for two minutes.

6Add the beans and stir thoroughly to incorporate all the ingredients together.

7Bring the beans to a simmer for five minutes, stirring frequently.

8Add the chopped coriander and stir. Serve piping hot to accompany your favoured meal.


1 1/2 tbsp rapeseed oil

3 cloves of garlic, minced

1 tbsp fresh ginger paste

2 red onions, finely chopped

1/2 tsp salt

1 tbsp fresh coriander stalks, finely chopped

200 g chopped tinned tomatoes

800 g baked beans

1/2 tsp cumin powder

1/2 tsp coriander powder

1 1/2 tbsp fresh coriander, finely chopped


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