By Devi Poojari
February 23, 2024
Unlike the English-style sweet baked beans that has ketchup as the base flavour, these savoury and tangy baked beans are ideal for the desi palate. Pair it with a simple slice of toast or a full English breakfast, for the ultimate weekend breakfast.
1 cup black eyed peas, cooked 1 cup hot water 1 chicken stock cube 3 tablespoons tomato puree 1 tablespoon tomato paste 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon black pepper powder 1 tablespoon sugar 1 teaspoon soy sauce 4 teaspoon corn flour Salt, to taste
Dissolve the stock cube in water and add it to a saucepan, along with the tomato puree and paste.
Add the soy sauce, onion powder, garlic powder and black pepper to stir thoroughly before adding the cooked beans in.
Simmer for 5 minutes, before seasoning with salt.
Make a corn flour slurry using a little bit of water and once the beans have absorbed all the flavour, stir in the mixture to allow the beans to thicken.
As the mixture turns glossy and coats the back of your spoon, turn off the flame and allow it to cool before storing in the refrigerator or enjoying warm, with toast.