My F&W
quick save (...)

Almost-Instant Masala Baked Beans

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4 to 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Surajit Bomti Iyengar uses Devika Datt Duncan's recipe for baked beans as his go-to side dish. It might seem an unlikely Indian dish, but it's a holdover from the early 1900s' British Raj era. Cumin and coriander provide a distinctive Indian flavor.

  1. 1 tablespoon canola oil
  2. 1/2 teaspoon ground cumin
  3. 1/2 teaspoon ground coriander
  4. 1 large onion, finely chopped
  5. 1/2 green bell pepper, finely chopped
  6. 1 jalapeño, seeded and minced
  7. Two 16-ounce cans vegetarian baked beans
  8. 1/4 cup finely chopped cilantro
  1. In a medium saucepan, heat the oil. Add the cumin and coriander and cook over moderately high heat just until fragrant, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the bell pepper and jalapeño and cook, stirring, just until softened, about 4 minutes. Add the beans and simmer over moderately low heat until heated through and bubbling, about 4 minutes. Stir in the cilantro and serve.
Make Ahead The beans can be refrigerated overnight. Rewarm before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.