A simple one-pot dish that will transform the flavour of an ordinary can of beans

Baked beans have always been a British favourite. A simple on the go and easy to make delicacy that is enjoyed by both young children and adults. But what about using them in Desi baked beans recipes?

Through the years, especially in the UK, many of our Desi mothers have worked their magic on those special Heinz ‘baked beanz’ by mixing in homely spices and herbs and creating dishes full of a spicy flavour we all know and love.

There are wonderful ways to turn a can of baked beans into a cosy Desi and sumptuous meal. So, take a look at some of our favourite Desi baked beans recipes below!

Tarka Beans

Nothing says Desi like a good stir-fry of onions, garlic, ginger, spices and chillies, topped with some coriander.

Tarka is the term given to this stir-fry base, typically used for most curries in a Desi home. So, how about using it for baked beans? Well, this recipe does just that.

It is by far the most popular Desi dish created using baked beans.

A simple one-pot dish that will transform the flavour of an ordinary can of beans. Creating a tasty dish with a creamy but spicy texture. With beans that taste soft and onions that provide a delicate crunch.

Ingredients:

415g of baked beans (1 can)

1 onion

1 green chilli (or more if you want it with more heat)

A clove of garlic

A small piece of fresh ginger

1/2 tsp Paprika

1/2 tsp of Cumin seeds (jeera)

1/2 tsp Garam Masala

1tbs Olive oil or butter if you want to make it creamier

Method:

Add the cumin seeds into a pan and add the oil. Let them sizzle until lightly brown or you hear them pop. Chop the onion into small pieces. Chop the garlic, ginger and chilli finely. Add the onion, garlic, ginger and chilli in a pan and fry. After the onions turn brown and translucent, add the paprika and garam masala to this Tarka. Allow the mixture to combine and keep stirring. Then, add in the tin of baked beans Stir the mixture and let it simmer gently for about 5 minutes. Your Tarka Beans are ready to serve!

While the dish can be enjoyed on its own, it will taste even better with jacket potato, mashed potatoes, buttered toast or poured over freshly made chips.

Bean and Egg Curry

You may have never imaged beans and egg transformed into a curry but this recipe will blow your mind. Especially if you love a good fry-up of fried eggs and baked beans.

This recipe requires all the traditional curry spices and vegetables such as tomatoes and peppers. Making the beans slightly tangy as the beans have a thick tomato base. The garam masala will enhance the tanginess which will surprise the taste buds.

The method of cooking requires one pan but has three stages but when combined it will be total bliss.

Ingredients:

415g of baked beans (1 can)

4 green chillies

Onion

2 Tomatoes, chopped

1/2 pepper

1 tsp ginger

1 tsp Garam masala

1 tsp Curry powder (1 tsp.)

1 tsp Cumin

1 tsp Coriander powder (1 tsp.)

2 tsp paprika

1/2 tsp Chilli powder

225g Butter

2 Eggs

Method:

Dice onion, tomatoes, chillies and pepper. Add butter to a pan. Cook chillies, onion, tomatoes, pepper and ginger for 15 minutes. Bring heat to medium and add the remaining herbs and spices. Stir the mixture until spices have combined. Add eggs and cooked them until scrambled. Finally, add the can of beans and stir. When thoroughly cooked and remove from heat.

Serve hot with some fluffy white rice or pitta bread.

This recipe is from Laura Young.

Coconut Baked Bean Curry

This recipe is not only scrumptious but extremely fragrant. Seasoned with fresh coconut, mustard seeds and fennel seeds. Coconut Baked Bean Curry serves as a great filling dish with so many herbs and spices.

This experimental yet uniquely combined dish of tropical fruit and Desi spices is a treat for any hour of the day.

It is also easily cooked within 15 minutes, making it great for a last-minute breakfast.

Ingredients:

415g of baked beans (1 can)

85 g Coconut, grated

1 Green chilli

Fennel seeds (1/2 tbsp)

1 Stick of cinnamon

14 g Ginger and garlic

1/4 tsp Salt

1/2 tbsp Chilli powder

1 tbsp Coriander powder

2 ml Oil

3 g Mustard Seeds

Curry leaves

Kasuri methi leaves

Method:

Take a pan, fry mustard seeds and curry leaves. Add the can of baked beans followed by water, salt, chilli powder and coriander powder. Boil the ingredients for 5 minutes. Take the grated coconut, fennel seeds, cinnamon, green chilli and ginger and garlic. Blend into a paste. Add the paste to the pan and taste for salt. Bring heat to low and boil the mixture for 10 minutes. Once thick, remove from heat and garnish with methi leaves.

Serve hot with your choice of bread or rice.

This recipe is from Resh Kitchen.

Baked Beans with Potatoes

A cunningly mouth-watering recipe for our cheese and potato loving readers. Balanced with chilli sauce and spinach. The baked beans are beautifully combined with spicy potato wedges and served with a side of thick creamy cheese sauce.

This is a two-part recipe; begin with the cheese sauce and then bake the spinach with the baked beans. Perfect for students as this dish takes only 25 minutes to cook and will taste absolutely scrumptious.

Ingredients:

415g of baked beans (1 can)

182 g Spinach

2 Large potatoes

50 g Cheese, grated

1/2 tbsp Chilli sauce

2 tbsp Tomato sauce

1 Onion

14 g Flour

17 ml Oil

14 g Butter

236 ml Milk

Salt and pepper

Method:

Melt the butter in a pan, add the flour, milk, salt and pepper and whisk. Stir mixture until the sauce has thickened. Take a baking tray, grease with oil and place the spinach first. Top with beans and wedges of potatoes. Add chopped onion. Chilli sauce and tomato sauce. Pour white sauce over the tray followed by grated. Place in the oven at 200°C for 15 minutes.

This recipe is from Khana Pakana.

Baked Beans and Buttered Rice

We all love rice but have you tried them with baked beans? This recipe can be adjusted in many ways, so you can be creative or keep it simple.

You can add paprika to make it spicier and mix in your favourite vegetables with the rice. Such as capsicum which will give a nice bite to the rice and also add colour to the dish.

This is a nice dish for lunch or dinner as it will be very filling and provide a burst of energy.

Ingredients:

415g of baked beans (1 can)

28 g Butter

288 g Cooked rice

14 g Butter

32g Onions, chopped

1 tsp Garlic paste

64 g Capsicum, chopped

1/2 tsp Chilli powder

2 tbsp Tomato ketchup

Salt to taste

Method:

Melt butter in a pan, add the rice and salt and cook on medium heat for 2 minutes. Take another pan, heat butter, add the onions and caramelise. On medium heat, add the garlic paste and capsicum. Cook for 3 minutes. Combine chilli powder, baked beans, tomato ketchup and salt. Stir the mixture occasionally. Keep aside. Pour the baked beans mixture over the rice evenly. Cover with cheese and microwave for minutes.

Serve piping hot.

Click here for a recipe from Tarla Dalal.

These 5 Desi baked bean recipes have endless possibilities and will taste incredible no matter the occasion. You can easily adjust these simple and quick dishes to suit your palate and desire for baked beans with a Desi twist!