Baked Beans Recipe Vegetarian Sanjeev Kapoor Style Guide

Baked beans are a classic comfort food, beloved for their rich, smoky flavor and hearty texture. When made vegetarian, they become a wholesome and nutritious option suitable for everyone, whether you’re a full-time vegetarian or just looking to add more plant-based meals to your diet.

Inspired by the culinary expertise of Sanjeev Kapoor, this vegetarian baked beans recipe combines traditional Indian spices with a touch of Western charm, creating a delightful fusion that will satisfy your taste buds and nourish your body.

This recipe is perfect for a cozy family dinner, a weekend brunch, or even as a protein-packed side dish. It’s easy to prepare and uses simple pantry staples, making it a go-to recipe for busy weeknights or when you want to impress guests with minimal effort.

Get ready to enjoy a bowl of warm, flavorful, and wholesome baked beans that will soon become a household favorite!

Why You’ll Love This Recipe

This vegetarian baked beans recipe by Sanjeev Kapoor is a beautiful blend of taste and nutrition. Unlike canned baked beans loaded with sugars and preservatives, this homemade version lets you control the ingredients while packing in hearty flavors.

The use of Indian spices adds a unique and aromatic twist, making it stand out from your typical baked beans.

With protein-rich beans and a medley of spices, this dish is not only filling but also supports a healthy lifestyle. It’s completely vegetarian, making it accessible for those avoiding meat, and it can easily be adapted to vegan diets.

Plus, it’s freezer-friendly, so you can make a big batch and enjoy it throughout the week.

Ingredients

• 1 cup white navy beans (soaked overnight)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 medium tomato, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 1 tablespoon jaggery or brown sugar
• 1 tablespoon soy sauce
• 1 cup water (more as needed)
• Salt to taste
• Fresh coriander leaves for garnish

Equipment

• Large bowl (for soaking beans)
• Pressure cooker or large pot
• Frying pan or skillet
• Baking dish or casserole dish
• Wooden spoon or spatula
• Knife and chopping board
• Grater (for ginger)

Instructions

1. Soak the beans: Rinse the white navy beans thoroughly and soak them overnight in enough water to cover them by a few inches. This softens the beans and reduces cooking time.
2. Cook the beans: Drain the soaked beans and transfer them to a pressure cooker or large pot. Add fresh water to cover the beans by about 2 inches. Cook until the beans are soft but not mushy, about 20 minutes in a pressure cooker or 45 minutes on the stovetop. Drain and set aside.
3. Prepare the spice base: Heat olive oil in a frying pan over medium heat. Add cumin and mustard seeds and allow them to splutter.
4. Sauté aromatics: Add the finely chopped onion, garlic, and grated ginger. Cook until the onions turn golden and fragrant, about 5-7 minutes.
5. Add tomato and spices: Stir in the chopped tomato, red chili powder, garam masala, and smoked paprika. Cook until the tomatoes soften and the oil starts to separate from the mixture.
6. Combine tomato paste and sweetener: Mix in the tomato paste and jaggery (or brown sugar). Stir well to blend all flavors.
7. Add cooked beans and liquid: Add the cooked beans to the pan along with soy sauce and 1 cup of water. Stir thoroughly to combine everything. Adjust the consistency by adding more water if needed.
8. Simmer and bake: Transfer the entire mixture to a baking dish. Preheat the oven to 180°C (350°F). Bake uncovered for 25-30 minutes, stirring halfway through, until the sauce thickens and the beans absorb the flavors.
9. Garnish and serve: Remove from oven and garnish with fresh coriander leaves. Serve warm.

Tips & Variations

“For an extra smoky flavor, add a teaspoon of liquid smoke or smoked salt.”

• Use canned beans for a quicker version, but rinse them to reduce sodium.
• Add finely chopped bell peppers or carrots with the onions for extra texture and nutrition.
• For a vegan version, ensure your soy sauce is gluten-free if needed.
• Try adding a splash of apple cider vinegar or lemon juice at the end for a tangy kick.
• Serve over steamed rice or alongside warm bread for a complete meal.

Nutrition Facts

Serving Suggestions

This vegetarian baked beans dish pairs beautifully with a variety of sides and mains. Consider serving it with warm naan or crusty bread to soak up the delicious sauce.

It also complements Hamburger Bun Sourdough Recipe for a robust sandwich option.

For a brunch twist, serve it alongside scrambled tofu or eggs and a fresh salad. It’s also fantastic as a filling for stuffed bell peppers or baked potatoes.

If you want to explore more vegetarian recipes, check out the flavorful Kikkoman Stir Fry Sauce Recipe or the hearty Half Runner Beans Recipe.

Conclusion

This vegetarian baked beans recipe inspired by Sanjeev Kapoor offers a delicious and nutritious way to enjoy a classic dish with an Indian twist. It’s packed with flavors from aromatic spices and wholesome beans, making it a perfect meal for any time of the day.

Whether you’re looking for a comforting weeknight dinner or a protein-rich side dish, this recipe ticks all the boxes.

Easy to prepare, adaptable, and full of vibrant flavors, it’s sure to become a staple in your recipe collection. Give this recipe a try and discover how simple ingredients can transform into a heartwarming dish that everyone will love.

Don’t forget to explore other delightful recipes like Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the indulgent Glazed Twist Donut Recipe for your next culinary adventure!

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