Recipe by justcallmetoni
Recently enjoyed my first meal at a local South African restaurant here in Brooklyn. There we enjoyed this fabulous side dish - a spicy revamped rendition of baked beans. Of course, this sent me in search of a recipe to prepare at home. Found this one on the Internet and plan to try it soon. The original called for three times the amount of oil but I plan to make it as presented.
Top Review by French Tart
This is a FABULOUS recipe Toni - my mum in particular LOVED this, she is a vegetarian and has copied this recipe! I will not pretend that it does take some time to prepare all the vegetables, but the result was amazing - and mum and I had a bottle of wine to keep us company! We lived in Africa for many years and were thrilled to stumble across this VERY authentic African bean recipe - thanks so much! I used olive oil instead of rape/canola oil - everything else was as posted. Made for ZWT4 - photos to follow, still on my camera! Thanks Toni-kins! FT:-)
- 50 ml canola oil
- 30 g chopped fresh ginger
- 30 g chopped fresh garlic
- 20 g chopped chili peppers
- 200 g chopped onions
- 500 g tomatoes, roughly chopped
- 100 g green peppers, roughly chopped
- 100 g red peppers, roughly chopped
- 50 g leaves masala
- 200 g grated carrots
- 450 g vegetarian baked beans, in tomato sauce
- 10 g fresh coriander
Directions See How It's Made
- Fry ginger, garlic, chillis, onions in the oil.
- Add the leaf masala or curry powder of your choice.
- Add the tomatoes and cook for 10 minutes.
- Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
- Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.