Curried Peanut Butter Baked Beans
One bite and you’ll never want to eat traditional canned baked beans in your life again. Vegans and vegetarians can enjoy this deeply satisfying dish too. Full of protein, carbohydrates, calcium and iron, this dish is suitable to eat for breakfast, lunch and dinner!
- Yield:4-6 servings
- Prep Time:30 minutes
- Cook Time:3.5 hours
- Total Time:4 hours
About 6 oz/180g navy beans
1 onion, finely chopped
¼ cup/60ml vegetable or peanut oil
4 garlic cloves, crushed
1 tbsp/15ml curry powder
1 (14-oz) can/400g chopped tomatoes
4 tbsp/60ml Peanut Butter & Co. Smooth Operator
Salt and pepper, to taste
Soak the beans overnight in plenty of water. Drain.
Put the beans in a pot with 3 ½ cups/875ml of water and bring to a boil, skimming off the foam that rises to the top. Cover partially, turn the heat down to medium-low, and simmer gently for 40-60 minutes until the beans are just tender.
Meanwhile, heat the oil in a large fry pan over medium-high heat. Add the onion and cook for 1-2 minutes until the onion has softened, stirring almost constantly to ensure it doesn’t burn.
Preheat the oven to 325°F/165°C (fan 285°F/140°C).
Add the garlic, stir, and cook for another 2 minutes, stirring frequently.
Add the curry powder and tomatoes and mix thoroughly.
Add the Peanut Butter & Co. Smooth Operator to the mixture. Peanut butter has a way of thickening liquids so add 1 cup/250ml water (or the beans cooking liquid if you will) to the pot to thin the sauce a bit.
Cook for 10 minutes then transfer the sauce together with the drained beans to an ovenproof casserole.
Bake, uncovered, for 1.5-2 hours until the beans are very tender.
You can use other variety of beans instead of haricot, e.g. black-eyed peas, lima beans or red kidney beans.
If you find the sauce of the beans a bit thick after cooking, add a bit of water at a time until you get the desired consistency.
Serving Suggestion: Serve on a slice of toast or plain boiled rice.