Give Breakfast Beans A Spin With These Lobiya Baked Beans

By Devi Poojari

Nothing better than a full English breakfast fry-up to help you recover from that hangover on the weekends. These homemade baked beans with lobiya are so much better than the canned tins available in supermarkets.

INGREDIENTS

Half a cup of lobiya, soaked overnight and cooked 1 cup vegetable stock or water + 1 stock cube 1 teaspoon soy sauce 3 tablespoons tomato puree (fresh or canned) 1 tablespoon tomato paste (optional) 1 tablespoon lemon juice or vinegar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon chilli flakes (add more if needed) ½ teaspoon black pepper 1 teaspoon sugar Salt to taste 2 teaspoons corn flour 2 tablespoons water

METHOD

In a saucepan, add the vegetable stock, tomato puree, tomato paste, soy sauce, vinegar and stir well. As the liquid begins to warm up in the pan, add in the spice powders, black pepper, sugar and salt.

METHOD

Stir for a minute or two until the mixture thickens to a ketchup-y consistency and serve warm.  If not using immediately, refrigerate in an air-tight container and store in the fridge for up to a week.