Baked Bean Dahl


Baked Bean Dahl

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.

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

1/2 cup loosely packed chopped fresh coriander

4 potatoes

6 tbsp olive oil

a pinch of salt

3 tsp freshly ground black pepper

rice to serve

And don't forget the special ingredient...

1x 410g tin of Branston Baked Beans

Step 1

Heat a saucepan over medium-low heat for 1 minute.

Step 2

Add the cumin seeds and cook for 30 seconds.

Step 3

Add oil to pan and then mustard seeds. Cook, stirring, until seeds begin to pop.

Step 4

Add ground coriander, turmeric and chilli flakes, and cook, stirring for 30 seconds more.

Step 5

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.

Step 6

Now add in the Branston Baked Beans, a pinch of seasoning and stir well.

Step 7

Serve with rice and enjoy!

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