Baked Beans Curry |

Baked Beans Curry

Baked beans curry is a simple dish which is packed with Indian spices and flavor. An easy to cook, fast to make delicious dish can be favorite of those who love Indian food.

Many may say that baked beans are high in sodium content like all other canned food but we are not aware of its health benefits. Baked beans are free from saturated fat and it contains three types of dietary fibers. Baked beans are cooked with tomato sauce and such a preparation contains iron, protein, folate, lycopene and fiber all of which are good for health. People who are on a meat less diet to supplement their iron should go for baked beans which is rich in iron.

Baked beans are cooked in tomato sauce, which contain high levels of lycopen which is an antioxidant which help to fight against free radical. Baked beans are good for women, growing girls, athletes and for all those who are vegetarian .
Today we are cooking this Baked Beans Curry in Indian style.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4

Baked Beans Curry Ingredients

Baked Beans Curry Ingredients

Baked Beans Curry Ingredients

  • 1 can baked beans
  • 1 cup mixed vegetable ( cubed carrot , beetroot, French beans, green bell pepper, shredded cabbage)
  • 1 tsp grated onion
  • 1tsp of ginger garlic paste
  • 1 green chilly chopped
  • ½ tsp of red chili powder
  • a pinch of turmeric powder
  • 1 small tomato sliced
  • ½ tsp of garam masala powder
  • ¼ tsp of methi seed (fenugreek seed)
  • 2 clove
  • 2 cardamom
  • ¼ ‘’ cinnamon
  • 1 tej patta broken into half
  • 1 whole red chilly broken into half
  • ½ cup shrimp
  • 4 tbsp of mustard or vegetable oil
  • 1 tbsp of butter
  • Hand full of chopped coriander leaves
  • ¼ tsp of Sugar
  • Salt to taste

How to Cook Baked Beans Curry

First heat oil in a pan the slightly fry those shrimp and keep aside. Now in this oil add methi seeds, whole red chili, tejpatta and the whole garam masala(cardamom, cinnamon and clove) as they start to splutter then add grated onion and ginger garlic paste stir for half a minute.

Then add mixed vegetables and stir fry them for 4 to 5 minutes then add sliced tomato, red chilly powder, turmeric powder. Stir and cook for a minute then add the baked beans and fried shrimp mix and cook for a minute.

Add a cup of water and cook for 5 minute.

Add salt and sugar. Then finish it with garam masala powder and butter.

Put off the flame and garnish with chopped coriander leaves.

Baked Beans Curry

Baked Beans Curry

Delicious Baked Beans Curry is ready. This spicy baked beans curry goes very well with roti, paratha, chapatis and bread rolls.

Fava beans recipe

Finding balance in life is just so darn (for lack of a worse word 😉 difficult. There I am, with that picture in my head telling me what my life should be, could be, would be if… if what? If it wasn’t what it is? But it is what it is. All French existentialism aside, I’m realizing more and more how that’s just no way to live. Who cares what life is “supposed to be”? According to whom? Bottom line is, I often do care. Too much. It’s annoying, I can’t shake it sometimes. Waiting for when life will be what it’s “supposed to be”. Meanwhile, life is now, moving along, regardless of shouldas couldas wouldas.

So… how do fresh fava beans come into that picture, you ask?

Well, fava beans have helped me this week.

Thanks to this blog and my renewed passion for cooking since Pablo was born, I have been really excited to eat seasonally. I blogged about the joy brought by heirloom tomatoes a couple of months ago. More recently, I have been going to farmer’s markets or grocery stores like one goes on a treasure hunt. “What am I going to find that’s fresh, local, seasonal, and hopefully organic?” Eating/cooking seasonally and being open-minded and eager to discover whatever the seasons bring you, has been one way to live in the present, and be grateful for what it has to offer.

Once again, life lessons in the kitchen… If I can teach myself and my son to go into a store – and into life – with as few expectations as possible, but with an eager open mind and a desire to learn, take in, discover, explore… if I can teach him how rewarding that can be, and that may just be the secret of happiness in life, then I will be content.

So this last week, it was fava beans the present season brought us, and boy were we grateful.

In France, fava beans are in season in the fall, but I read in the US, they can be in season in the spring and summer. Have you seen them around in your area? From seeing them appear for the first time at Whole Foods the past couple of weeks, I assume they grow in the fall here. We ate some in Normandy in September and Pablo loved them raw as well as cooked. Yes, they are a bit labor intensive, as you have to shell them, and peel their outer skin (shelling and peeling is a cool activity kids can help with!), but I hope you will believe me when I tell you they are so worth it! They just don’t compare to their dried counterparts.

So when my friend Christelle in Normandy mentioned this super simple, yet delicious recipe using the fava beans she often gets in her CSA delivery this time of year, I was sold.

Guinea fowl, named pintade in French, is a very common type of poultry most French families consume regularly.

In case you’re wondering what a guinea fowl looks like…

It is as easy to cook as a chicken, but does have much more flavor. It is fairly small usually, and rarely feeds more than 4-5 people. If you haven’t had it before, and you have an opportunity to find it, you should give it a try. (In LA, I found it at the poultry stall at the Farmer’s Market). This recipe could be done exactly the same way with a regular chicken (or any type of poultry), but the fava beans are better complemented by a meat that has a stronger flavor.

Did I ever imagine I would be one day writing about guinea fowl and fava beans? Definitely not. And here I am, loving every minute of it. Throwing the shoulds out my kitchen window, and focusing on what’s right there, in front of me.

Have you found something unexpected and seasonal recently that you were excited to cook and try? If not, on your next trip at the market, would you be willing to pick one unfamiliar seasonal produce and experiment with it in the kitchen?

What life lessons have you learned in the kitchen?

Roasted guinea fowl with fava beans

Recipe by my good friend Christelle in Normandy, merci Christelle!

Serves about 4

Ages for babies: This is so simple, it can be given at 6-8 months as a puree, adding some of the cooking juices to obtain desired consistency. After 8 months, fava beans make a perfect finger food (like all beans).

Prep time – 30 minutes (shelling and peeling the beans does take a while… a great activity for meditation, relaxation, or chatting with a good friend!)
Cook time – 45-50 minutes

1 guinea fowl
4 lbs fava beans in pods (yields about 13 oz of cooked beans)
Olive oil
Fresh thyme
Italian parsley, finely chopped
Salt & pepper

In a Dutch oven, heat some olive oil at medium-high heat and brown the guinea fowl on all sides.
Sprinkle with thyme leaves, parsley, salt & pepper.

Add 1 1/2 cup of hot water, cover and simmer over low-medium heat for about 35 minutes, checking from time to time there’s still a little liquid in the bottom of the pan.

Meanwhile, shell and peel the fava beans, by removing the outer skin (see pictures above), so you’re left with the darker green bean. (*You could do the shelling/peeling ahead of time, dramatically reducing the prep time on the day you make this).

When the guinea fowl has been cooking for about 35 minutes, add the fava beans in the cooking juices with the guinea fowl, cover and cook for another 10-15 minutes, until the beans are tender.

Flageolets beans à la française

Do you know you’ve achieved maturity (read: getting old) when you start finding youth endearing? It’s a complex feeling, that of endearment, isn’t it? It requires distance. And understanding. And there’s a quietness, a patience to it too. You can’t be endeared in a hurry. You can be endeared, sitting on a bench, watching others chomping at the bit. There’s sense memory in endearment. I don’t think you can be endeared by something completely unfamiliar. It’s endearing because it is familiar, because we’ve been through the same thing, a long while ago, unaware. Endearment is empathy for the good. You empathize with someone’s pain, and you are endeared by their enthusiasm. It is a quiet smile, with just a twinge of sadness to it, of nostalgia. It’s looking inward and outward at the same time.

So with age, and motherhood, and life’s struggles, I have felt myself getting wiser (let’s call it that…) these days, endeared by the very enthusiastic young woman at my workout class, giving it all she’s got; by the happy child-less young couple who has lots of time to savor young love; by the new mom in the throes of hormones and mad love for her very own little human; by the teenage boy discovering independance and soon, love and lust; by the toddler waving and smiling at strangers, expecting their attention. 

It’s all relative of course, and much wiser people than me probably find me endearing for all those things I am currently in the throes of. It must be the secret of youth. To always be in the throes of something.

My mother, for example, watches me get excited about recipes, frantically plan and make lists of meals, ingredients, ideas. The latest spark of excitement coming from an oak and tea-infused caramel ice cream recipe by the talented and endearing Beth on {local milk}, which I will be (hopefully) impressing friends with very soon. Meanwhile, my mother quietly and patiently soaks and simmers flageolet beans. I’m on all fours photographing sardines, as she adds a few sprigs of thyme and cloves of garlic, stirring gently. Sometimes good is all we need. So we may feel gentle contentment, and be endeared by the fancy, the delirious, the ambitious, the young.

I’ve been wanting to share this very simple, quiet, yet delicious recipe for some time. Flageolets are beans very commonly consumed in France (mostly cooked and canned), though can be tricky to find in the US. I have found them recently in stores like Whole Foods or specialty food stores, in the form of dried beans (they are apparently grown in California, but I have never seen them fresh). I have seen them described as “the caviar of beans”. Small and pale green, they have a very delicate flavor, and are delicious with leg of lamb, an Easter favorite.

I guess I am young and old. Endeared by some, and endearing to others. That’s life. Sometimes, I like to share “fancy” exciting recipes, and sometimes, a quiet one, like the simple ratatouille I posted recently, or this one.

Flageolets beans, à la française

My mother’s recipe

Serves 6-8 (start preparing 1 day ahead)

Age: I started to give those to Pablo around 8-9 months. They make pretty good finger foods (as all beans) when baby is mastering that pincer grasp, but they are very soft and easy to gum down.

1 lb 8 oz dried flageolets beans
7-8 pearl onions, peeled but left whole
3-4 sprigs of fresh thyme
1 bay leaf
4 whole garlic cloves, peeled
A few sprigs of fresh Italian parsley

Soak the flageolets beans in cold water (at room temperature) for 12-16  hours.

Drain and rinse the beans. Put in a large pot. Add the onions, thyme, garlic and bay leaf.
Add enough water to cover the beans (the water level should be about 2 inches above the beans).

Bring to a boil, then lower the heat, cover, and let gently simmer for about 1 hour, until the beans are tender. (Add some hot water throughout if there isn’t enough).

Add salt and pepper to taste.

With scissors, cut some Italian parsley leaves over the beans, mix lightly, and serve.

Note: This is one of those dishes that’s even better the next day. You can keep refrigerated and reheat over low heat or even in the microwave. We usually make enough for a couple of meals, have them with pan-fried leg of lamb steaks one night, and with chicken or fish the next day.

Crunchy pesto green beans

Sometimes it looks like everything I buy is always about to go bad. I don’t know how it happens, but there is always some sort of green or vegetable or meat or diary product or whatever that I should really cook before it goes bad or it expires… So today it was the green beans. And the parsley pesto. Which was quite lucky, as pesto and green beans is a pretty good combo. So out of necessity, this was the result….

Crunchy pesto green beans


  • green beans
  • pesto
  • plain bread crumbs
  • 2 garlic cloves
  • anchovies
  • salt
  • EVOO


  1. First I cleaned my green beans. Then I boiled them for about 10 minutes. The boiling process went as follows: first I brought water up to a boil, then I added salt and the beans. I cooked them until they were soft but still bright green, as I said, about 10 minutes. I then drained them and mixed them with some parsley pesto (you can use basil pesto too). I then put a some oil in a pan and heated it up. Added 2 crushed garlic cloves and a couple of anchovies. When the garlic was well browned and the anchovies had dissolved in the oil, I added 2 or 3 table spoons of plain bread crumbs. Let them brown for a while and then added the beans to the pan. Mixed everything up and served up as a side.
  2. Pretty good way of making green beans less boring (I have to confess I inherited a dislike for green beans from my mom)

Green beans sformato

Today is cooked in translation day and as usual I am posting late… Sorry! It is just a crazy time! But I have good news!! I am not ready to disclose them yet, but let just say the last few days I have been busy for a good reason and my fishing trip might have come to an end. And I am thrilled about it too!

Anyway, back to the recipes and to cooked in translation. This month we could not avoid dedicating this cooked in translation appointment to Thanksgiving. And as in our best tradition we are fusionizing it. I choose to fusionize green bean casserole and I ended up with a great sformato. But check out what my other blogger companions fusionized and get inspiered!

And what is your wackiest thanksgiving recipe? Link up and let us know!

Green beans sformato


  • 2 large potatoes
  • 3/4 lb green beans
  • 3/4 lb ricotta
  • 1 onion
  • 2 eggs
  • milk as needed
  • salt
  • pepper
  • olive oil
  • butter
  • bread crumbs
  • parmesan
  • basil


  1. Boil the potatoes and mash them using a potato ricer.
  2. Boil the green beans for 10 minutes and then chop them.
  3. Sweat the diced onion in a bit of olive oil and when it is soft add the chopped green beans and sautee them.
  4. Mix the mashed potatoes, the green beans and onion, the ricotta, and the eggs. If the mixture is too liquid add breadcrumbs, if it is to stiff add milk. You should get the consistency of mashed potatoes.
  5. Season to taste with salt and pepper and pour in a buttered oven dish.
  6. Cover with breadcrumbs and grated parmesan and cooked in a 375F oven for about 30 minutes.
  7. Serve cold.