Baked beans in our household is a staple.
Every other Friday you can rest assure that there will be baked beans and fried chips on the table. Baked beans also signifies the end of a fasting period, the meal that shows to the world that we are literally just holding out till the fast ends and we can dive right back into eating meat.
I have never made baked beans from scratch; I just use the tined ones and add my own spices to it to make it more Indianish.
I came across this recipe in Ella Woodward’s cookbook and I have been dying to try it out. I finally managed to get my hands on a tin of haricot beans and hey presto I could try it out.
The original recipe itself was very basic and super easy to follow. Strangely enough I had a huge jar of date syrup that I had bought for no apparent reason and to this day am to still come across a recipe that requires it. This recipe does so I was over the moon to really get stuck into it.
While I was making it and stirring it, it just looked wrong, it looked like everything was just tomatoes and considering I was making this for my mother, who hates tomatoes, I had to come up with a quick plan to counteract the tomatoe taste.
I remembered my dad telling me that when every you use tomatoe puree, always to add a little sugar with it, to balance the acidity of the dish. Even after putting a teaspoon of sugar in, it still just didn’t look right so I went old school and added some chilli powder and turmeric to it and after bubbling away for an extra 10 minutes it came out perfect.
My mother’s verdict was that we should stop buying the ready made baked beans and rather use this recipe for when we need it. My father, well he hasn’t really said anything yet, but I did send a bowl full of these beans with him to work for his lunch with some pakora and cream cheese dipping sauce. He shared it with his friend who couldn’t stop raving about the beans and then his friend did the unthinkable.
He mixed the pakoras cream cheese dipping sauce into the baked beans and ate it like that… not sure what he was aiming for there… sweet smelling gas??? Oh well it is going to be his stomach that will be running for the hills when he gets home. Thank God we do not live near each other; I don’t think I could handle toxic gas.
- 1 x 250g tin of haricot beans, drained and rinsed.
- 2 x cloves garlic, crushed.
- 2 x 400g tin chopped tomatoes.
- 2 x tbsp. date syrup.
- 200g x tomatoe puree.
- 1 x tbsp. masala.
- Pinch of salt.
- 1 x tsp sugar.
- ½ x tsp turmeric powder.
- A few curry leaves.
- 2 x green chilies, chopped.
- In a pot, mix in the chopped tomatoes, garlic and date syrup.
- Allow the mixture to come to the boil and simmer for 30 minutes till the tomatoes become mushy.
- Add the spices, curry leaves, salt , chillies and sugar and mix well.
- Add the puree and cook for about 10 minutes.
- Add the beans, toss well and cook till the beans are heated through and the sauce is to your liking.