Indian-style homemade baked beans

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 2 hrs , plus soaking

Ingredients

More weights & measures

250g dried cannellini beans, soaked (see tip)
5–6 sage leaves, roughly torn
4 cloves garlic, roughly chopped
3 tablespoons olive oil
1 red onion, finely chopped
4 large ripe tomatoes, pureed
2 tablespoons tomato paste
1 teaspoon dried mixed herbs
½ cup vegetable stock
2 teaspoons—1 tablespoon soft brown sugarlight brown cane sugarX
1 tablespoon ciderhard ciderX vinegar
1 tablespoon minced ginger
1 teaspoon curry powder
⅓ cup sultanasgolden raisinsX
⅓ cup reduced-fat coconut milk
⅓ cup chopped fresh coriandercilantroX, plus extra, to garnish
4 cups white rice (or 3 cups brown rice)

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Instructions

Stay Awake

1 Place soaked beans in a pan with enough cold water to cover beans by 2.5cm. Add sage and garlic. Cover pan and bring to the boil. Reduce heat and simmer for 1 1/2 hours, or until beans are soft but still holding their shape.

2 Meanwhile, heat 1 tablespoon of the oil in a non-stick pan. Add onion and cook until softened. Add tomatoes, paste, herbs, stock and 1/4 cup water. Cook for 10—15 minutes to make a thick tomato sauce. Set to one side until beans are cooked.

3 Once beans are cooked, drain. Return to pan with tomato sauce. Stir in remaining oil, sugar, vinegar, ginger, curry powder, sultanas and coconut milk. Heat, stirring occasionally, for 10-15 minutes. Stir in coriander.

4 Serve on rice. Garnish with coriander.

Variations

You can increase the curry powder by 1/2 teaspoon for a stronger flavour.

Make it gluten free: Check tomato paste, stock and curry powder are gluten free.

Try these delicious flavour variations!

Basic homemade baked beans
Italian-style homemade baked beans
Moroccan-style homemade baked beans
Mexican-style homemade baked beans

HFG tip

For overnight soaking: Soak beans in cold water for at least 12 hours. Drain well and rinse.

For quick soaking: Place beans in a pan and cover with cold water. Cover, bring to the boil and cook for 1 minute. Remove from heat and leave to soak in the water for 1 hour. Drain. The beans are now ready to cook.

Once baked, beans will keep for 3-4 days in a sealed container in the fridge.

Nutrition Info (per serve)

Calories 405 cal

Kilojoules 1700 kJ

Protein 15 g

Total fat 9 g

Saturated fat 2 g

Carbohydrates 65 g

Sugar 15 g

Dietary fibre 14 g

Sodium 80 mg

Calcium 120 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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