This Branston Baked Bean Dahl makes for a lovely dinner. The rich, thick, tomatoey sauce of the Branston Baked Beans adds a stunning dimension to the classic Indian Dahl. What’s more, you can batch cook it and pop it in the freezer for a quick and easy meal.
Baked Bean Dahl
Made with Branston Beans
Ingredients
Serves 4
1 tsp cumin seeds
1 tsp vegetable oil
2 tsp brown mustard seeds
2 tsp ground coriander
1/2 tsp ground turmeric
1 tsp dried chilli flakes
580ml water
1 large brown onion, chopped
2 large garlic cloves, finely chopped
1 tbsp grated fresh ginger
6 salad tomatoes roughly chopped
2 tbsp of tomato puree
1 can of Branston Baked Beans
1/2 cup loosely packed chopped fresh coriander
4 potatoes
6 tbsp olive oil
A pinch of salt
3 teaspoons freshly ground black pepper
Rice to serve
Method
- Heat a saucepan over medium-low heat for 1 minute.
- Add the cumin seeds and cook for 30 seconds.
- Add oil to the pan and then mustard seeds. Cook, stirring, until seeds begin to pop.
- Add ground coriander, turmeric and chilli flakes, and cook, stirring for 30 seconds more.
- Stir in 80ml of the water with the cumin seeds, onion, garlic and ginger, tomato puree and roughly chopped tomatoes. Bring to a simmer and cook, covered, for 10 minutes or until the onion softens and the sauce becomes richer.
- Now add in the Branston Baked Beans, a pinch of seasoning and stir well.
- Serve with rice and enjoy!
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