The ultimate pantry glow-up
Real talk: we all have that one lonely tin of baked beans sitting in the back of the pantry. Instead of just dumping them on toast like it’s 2012, it’s time to give them some main character energy. Food writer Sanjana Modha just dropped the recipe for 'baked beans butter masala,' and honestly, it’s giving gourmet comfort food without the effort.
This dish is a staple in British Asian households, and for good reason—it’s cheap, fast, and tastes like you actually spent hours in the kitchen. Modha describes the process as giving the beans a 'frock' made of butter, cream, and warm spices. Best of all? It’s totally customizable. Want it vegan? Swap the dairy for plant-based butter and some coconut milk or oat cream. W.
How to make it happen
To recreate this at home, you’ll need:
- 2 tbsp salted butter
- 1 finely chopped brown onion
- 2 cloves garlic + 1 tsp minced ginger
- 1 tbsp tomato purée
- 2 cans (410g) baked beans
- Spices: 1/2 tsp turmeric, 1 tsp Kashmiri chilli powder, 4 crushed green cardamom pods, 3 tsp garam masala
- 150ml single cream
- 2 tsp dried fenugreek leaves + fresh coriander
Sauté your onion in the butter until it’s soft, then toss in the garlic, ginger, and tomato purée until it smells incredible. Add the beans (sauce and all) along with your spices. Let it simmer on low for about 10 minutes. Finally, stir in most of the cream and the crushed fenugreek leaves. Garnish with a swirl of extra cream, a bit more butter, and some coriander. Serve it with naan, on a jacket potato, or keep it classic with toast. Say less.
Why it matters
Learning how to dress up basic ingredients is a major adulting win. It’s the perfect reminder that you don't need a massive budget or 50 ingredients to make something that lowkey slaps.
