Loaded Masala Beans
Loaded Masala Beans
Ingredients
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 onion, chopped
- 1 green chili, chopped
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 5 curry leaves
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 415 g baked beans in tomato sauce, 1 can
- 4 slices bread, for serving
- 1/4 cup cheese, grated, for garnish
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Heat a pan over medium heat and add the oil.
⏱️ 1 min
- 2
Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min
- 3
Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min
- 4
Stir in the chopped green chili, chopped ginger, chopped garlic, and curry leaves. Continue to sauté for about 1 minute until fragrant.
⏱️ 1 min
- 5
Add the turmeric powder, Kashmiri chili powder, garam masala, and salt to taste. Mix all the spices thoroughly with the sautéed ingredients for about 30 seconds.
⏱️ 1 min
- 6
Pour in the entire 415g can of baked beans in tomato sauce. Stir well to combine with the masala mixture.
⏱️ 1 min
- 7
Allow the beans to simmer gently for 2-3 minutes to heat through and meld the flavors.
⏱️ 3 min
- 8
While the beans are simmering, toast slices of bread to your desired crispness.
⏱️ 2 min
- 9
Once the beans are ready, spoon a generous amount onto the toasted bread.
⏱️ 1 min
- 10
Grate some cheese over the hot masala beans on toast, allowing it to melt slightly.
⏱️ 1 min
- 11
Garnish with chopped fresh coriander before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Masala Beans
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 onion, chopped
- 1 green chili, chopped
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 5 curry leaves
- 1/4 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 415 g baked beans in tomato sauce, 1 can
- 4 slices bread, for serving
- 1/4 cup cheese, grated, for garnish
- 2 tablespoons fresh coriander, chopped, for garnish
Instructions
- 1
Heat a pan over medium heat and add the oil.
⏱️ 1 min - 2
Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter until fragrant, about 30 seconds to 1 minute.
⏱️ 1 min - 3
Add the chopped onion to the pan and sauté until it becomes translucent, about 2-3 minutes.
⏱️ 3 min - 4
Stir in the chopped green chili, chopped ginger, chopped garlic, and curry leaves. Continue to sauté for about 1 minute until fragrant.
⏱️ 1 min - 5
Add the turmeric powder, Kashmiri chili powder, garam masala, and salt to taste. Mix all the spices thoroughly with the sautéed ingredients for about 30 seconds.
⏱️ 1 min - 6
Pour in the entire 415g can of baked beans in tomato sauce. Stir well to combine with the masala mixture.
⏱️ 1 min - 7
Allow the beans to simmer gently for 2-3 minutes to heat through and meld the flavors.
⏱️ 3 min - 8
While the beans are simmering, toast slices of bread to your desired crispness.
⏱️ 2 min - 9
Once the beans are ready, spoon a generous amount onto the toasted bread.
⏱️ 1 min - 10
Grate some cheese over the hot masala beans on toast, allowing it to melt slightly.
⏱️ 1 min - 11
Garnish with chopped fresh coriander before serving.
⏱️ 1 min