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. More Indian Recipes
How to Make It
Step
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.
