Best Baked Bean Curry Recipes

Baked Bean Curry image

Provided by Mememememe

Categories Beans

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

830 g baked beans, two cans basically
1 1/2 teaspoons fennel seeds
1/3 cup fresh coriander
1/2 cup oil or 1/2 cup ghee
1 1/4 teaspoons cayenne pepper or 1 1/4 teaspoons chili powder
3/4 teaspoon turmeric
1 tablespoon tandoori masala
1 small onion
3 garlic cloves
1 inch gingerroot
2 whole green chilies

Steps:

Heat the oil/butter/ghee.
Once hot, chop and add the garlic, ginger, onions and green chillis. Stir fry for around 2 minutes on medium heat. Do not let it stick to the pan, add a little water if needed.
Add fennel seeds stir fry for a further 5 minutes or until the onion has turned a light shade of brown.
When the oil seems to be seperating from the onion mixture around the edges (this will usually happen after about 15 minutes of stir frying since you put the onions in), add the cayenne pepper, turmeric powder, and tandoori masala.
Stir fry for a further 5 minutes.
Before adding the baked beans, just double check that any water that you may have added has evaporated. If so, then add the baked beans and let it simmer for a further ten minutes. Just make sure you stir now and then so it doesnt stick together at the bottom.
Chop and stir in the coriander, and serve.

Crock Pot Coconut Curry Baked Beans image

Provided by Kare for Kitchen Treaty

Time 8h10m

Number Of Ingredients 13

4 cups cooked pinto beans (or 3 15-ounce cans, drained and rinsed)
1 tablespoon olive oil
1 medium yellow onion (diced)
1 medium clove garlic (minced (about 1 teaspoon))
1 tablespoon minced fresh ginger (about half of a thumb-sized piece)
3 teaspoons curry powder
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon salt (I like kosher salt)
1 14- ounce can light coconut milk
1 6- ounce can tomato paste
2 tablespoons brown sugar (I prefer dark but light is fine)
One 3-quart or larger slow cooker

Steps:

Add beans to Crock Pot.
Add the olive oil to a large skillet over medium heat. Saute the onions until they begin to soften, about 5 minutes. Add garlic and saute for another minute. Stir in the ginger, curry powder, cumin, crushed red peppers, and salt.
Reduce heat to low and stir in the coconut milk, tomato paste, and brown sugar until tomato paste is evenly distributed. Pour over beans and toss gently until beans are coated.
Cook on low 8 - 10 hours.
Taste and add additional salt if desired.