A pot of masala baked beans swirled with with green coriander chutney

Masala baked beans with coriander chutney

Name: Masala baked beans with coriander chutney
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 3 h 10 min
Yield: Serves 6
Cuisine: Indian recipes
Ingredients: 300g dried haricot or cannellini beans; 2 tbsp sunflower or vegetable oil; 2 red onions, finely chopped; 2-3 green chillies (deseeded if you prefer, depending on how hot you like it), finely chopped; 6 garlic cloves, finely grated; 30g ginger, finely grated; 2 tbsp tomato purée; 400g passata; 2 tbsp dark muscovado sugar; Juice 1 lime; 1 tsp fine salt; Yogurt or coconut yogurt to serve; For the spice mix; 1 tbsp coriander seeds; 1 tbsp cumin seeds; 1 tsp fennel seeds; 4 cardamom pods, bashed open, seeds reserved; 8 cloves; 1 tsp black peppercorns; 2cm cinnamon stick; For the chutney; 30g coriander, roughly chopped; 2 garlic cloves, roughly chopped; 1 green chilli, roughly chopped; ½ tsp ground cumin; Finely grated zest and juice 1 lime

Portion size: Serves 6
Hands-on time 40 min, plus 8 hours or overnight soaking. Oven time 2 hours 15-30 min
Difficulty: medium

Emily Gussin

Food producer and sustainability lead, delicious.

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Homemade baked beans are creamier and far more flavourful than those from a can – and these are completely transformed with a combination of warming masala spices. Enjoy with rice, spoon them over a jacket potato, serve alongside your favourite curry or – of course – eat them on toast.

These beans are ideal if you’re looking for a vegan batch cook recipe – see the tips below on making ahead. Browse more vegan dinner recipes.

Before you start

This is a great dish to double (or triple) up, portion out and freeze. Just allow for slightly longer cooking times at each step.

To make ahead, make the recipe up to the end of step 6, then leave the beans to cool completely. Cover and keep in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost, then reheat until piping hot – and breathe new life into them with the coriander chutney and yogurt.

There’s no need to peel ginger if you’re finely grating it. Just give the root a rinse first.

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Ingredients

300g dried haricot or cannellini beans
2 tbsp sunflower or vegetable oil
2 red onions, finely chopped
2-3 green chillies (deseeded if you prefer, depending on how hot you like it), finely chopped
6 garlic cloves, finely grated
30g ginger, finely grated
2 tbsp tomato purée
400g passata
2 tbsp dark muscovado sugar
Juice 1 lime
1 tsp fine salt
Yogurt or coconut yogurt to serve

For the spice mix

1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp fennel seeds
4 cardamom pods, bashed open, seeds reserved
8 cloves
1 tsp black peppercorns
2cm cinnamon stick

For the chutney

30g coriander, roughly chopped
2 garlic cloves, roughly chopped
1 green chilli, roughly chopped
½ tsp ground cumin
Finely grated zest and juice 1 lime

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Method

Put the beans in a large bowl, cover with lots of cold water and leave to soak for 8 hours or overnight.
Drain the beans and tip them into a large saucepan. Cover with fresh water, bring to the boil, then reduce to a simmer and leave to bubble gently for 40 minutes or until just tender.
Meanwhile, put all the spice mix ingredients in a pan over
a medium heat and cook for about 2 minutes, stirring every now and then, until toasted and fragrant. Set aside to cool, then put in a small blender or spice grinder and whizz to a powder.
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Heat the oven to 140°C/120°C fan/gas 1. Put the oil in a large saucepan (one with a lid) or casserole over a medium-high heat. Add the onions and a pinch of salt, then cook for 8 minutes, stirring, until softened. Stir in the chillies, garlic and ginger, then cook for 2 minutes. Add the tomato purée and cook for another 3 minutes. Stir in the ground spice mix, passata and sugar, then bring to a simmer.
Drain the beans and add them to the sauce along with 500ml water. Stir in the lime juice and salt, then bring to a simmer. Cover with a lid and transfer to the oven. Bake for 1½ hours.
Give the beans a good stir, then return to the oven without the lid and cook for another 45-60 minutes or until the sauce has reduced and thickened. Season to taste.
When ready to serve, make the chutney by whizzing the coriander, garlic, chilli, cumin, lime zest and juice in a blender with a splash of water until smooth. Season with a little salt. Serve the beans however you like, adding a dollop each of yogurt and chutney on top.

Nutrition

278kcals Calories
5.3g (0.5g saturated) Fat
13g Protein
36g (15g sugars) Carbs
12g Fibre
0.9g Salt

Make Ahead

Make the recipe up to the end of step 6, then leave the beans to cool
completely. Cover and keep in the fridge for up to 3 days, or in the freezer for up to 3 months. Defrost, then reheat until piping hot – and breathe new life into them with the coriander chutney and yogurt.