Baked Beanz

These beans go with pretty much anything. I mean, I used to eat it with bread. Sometimes I used to toast the bread, put the Beans on it and add some cheese (it tastes amazing btw). I survived a whole year by pretty much eating that (I know it isn’t the healthiest to eat the same thing every day, but I have perfected the recipe). Also, if you think the curry needs more of something or the other, feel free to add it. My tastes are different to yours, which are different to the next person’s taste.

So, here’s how to make an amazing dish for dinner (sometimes the leftovers taste even better):

Preparation:

First, you want to chop the onions (the smaller the better), and use a garlic crusher to, well, crush the garlic (after peeling them of course).

If you are using chilli peppers, chop them now as well. A trick is to rub some butter (or put some oil) on your hands BEFORE touching the chilli’s, because otherwise your hands will burn (I found out the hard way). If not using chilli peppers, the powder is added later.

It is also recommended to open all the cans before adding things to the pot, otherwise some of the ingredients may stick to the pot (not ideal when cleaning up).

Cooking the Beanz:

Ok. So now that everything is prepared, we can start adding things to the pot. Here’s how to do it:

1. Put some sunflower oil to the pot, (don’t forget switch on the hob) and add the cumin and mustard seeds. 2. When you start to hear some popping noises, add the onions and the garlic and stir until the onions are soft a. If using chilli peppers, add them now (after onions are soft) 3. Wait a moment or two, then add the canned goods (all three cans of beans and the can of chopped tomatoes) a. Stir the pot so that the onions and garlic (and chilli peppers) don’t get stuck to the bottom 4. You can also add the following ingredients after the beans/tomatoes are in the pot: a. Turmeric – ½ teaspoon b. Cumin and mustard powder – ½ teaspoon c. Salt – 1 teaspoon d. Sugar – 2 teaspoons e. (Chilli powder – 1.5 teaspoons) 5. Now stir the pot so that all he powders get mixed with the rest of the curry 6. Turn down the stove to a lower heat and cover the pot. Leave it be for several minutes (until the beans start to bubble slightly) a. Make sure to stir he pot every now and again to prevent the beans from stic king to the bottom 7. Now its ready to be eaten (once the rice is cooked of course). Alternatively, you can eat this with bread as well (Tiger/giraffe bread tastes best with this curry)

Cooking the Rice:

To cook the rice, rinse it out first, then boil it until soft. I found that cooking the basmati rice for 11.5 minutes does the trick perfectly. You can either do this while you cook the beans, or separately (I suggest cooking simultaneously since you can eat immediately afterwards). Anyway, we are assuming that you know how to cook rice, so if you have any other questions about rice specifically, please use Google.

End result:

so now that we’ve cooked everything, we’re ready to eat it. It should look something like the image (but may vary in colour). It tastes really good with plain yogurt (if you have some lying around). A nice cool beer also goes really well with this meal. If you tried cooking this meal, and it didn’t turn out as planned, don’t worry. It took me some practice as well, and now this is my go-to meal. Enjoy!