Get Saving during Baked Beans Month

We get it. The holidays weren’t too long ago, you and your family celebrated in style and now you’re keeping an eye on expenses. Well, we’re looking after you, by declaring February Baked Beans Month to help get your savings back on track.

But because a plain can of beans on toast can be a tiny bit underwhelming – OK, we admit it, maybe even downright depressing – we’ve brought in a friend to offer some assistance. MasterChef alum and expert in Indian cuisine, Sarah Todd, has created some magic using beans, tomatoes and some incredible herbs and spices.

Here’s her vegetarian-friendly creation for Baked Beans Month. The whole family will love it and you can put any leftovers in your lunchbox for the next day.

Sarah Todd's Tomato and Baked Bean Bhaji

Ingredients
1 tsp mustard seeds
1 tsp cumin seeds
6 garlic cloves, minced
1 onion, sliced
10 curry leaves
2 green chillies, finely chopped
1 tsp turmeric powder
2 tsp red chili powder
500 g ripe tomatoes, diced
2 tbsp coriander, finely chopped
1 can baked beans
¼ cup roasted peanuts, crushed

Method

1. Heat oil in a fry pan, add mustard seeds, cumin seeds, and asafoetida (optional). Allow to cook until it starts to pop.
   
2. Add garlic and fry until it turns brown.
3. Then add onions, curry leaves, green chilies and sauté until onions turn translucent and soft.
   
4. Add turmeric powder, red chili powder and sauté for 60 seconds.
5. Add tomatoes and season with salt to taste.
6. Stir in the rest of the ingredients including your can of baked beans. Cover and cook the tomatoes until they have softened (approximately 15 minutes).
   Mash a little to thicken the sauce and turn flame to low.
   
7. Once sauce has thickened, add roasted peanuts and stir.
   

Your Tomato and Baked Bean's Bhaji can be served with Roti, Phulka, Parathas or simply toast.

Make sure to share your Baked Beans recipe to your socials and tag us (@bobjane_tmarts) for a chance to win something special!