I come from an English family and tinned baked beans are one of those pantry must-haves. Most people avoid baked beans when at braais or on camping trips… I’ll give you one guess why. This staple pantry item doesn’t only add weight to a bare plate and furnish you with energy, it also helps you keep warm at night, (whether in a tent or in the comfort of your own home).
In my family, baked beans don’t scare us, only unhygienic cooking and bad tasting dishes does.
My family recipe really gives the regular tinned baked beans some character! With preparation and cooking time combined, you’re looking at a measly 15 fuss-free minutes. So the next time your friends ask you to bring the salad for the next braai, try this one. It will be a hit, despite their initial caution towards the ‘baked bean after effect’.
This sweet and sour baked bean salad can be made over a stove or a camp fire, during a get together or just before, served luke warm or cold… it is easy and adaptable to whatever environment you make it in.
Enjoy… with caution!
1 Tin Baked Beans in sauce
2 Medium tomatoes, ripe
2 Medium Onions
½ Teaspoon curry powder
½ Cup Brown vinegar
½ Cup Brown sugar
1 Tablespoon Sunflower oil
1. Dice onions and gently fry (on medium heat) in oil.
2. Add the curry powder and allow the onions to sweat and absorb the flavour until soft and translucent. (You don’t want the onions to burn).
3. Dice tomatoes and add to onions. Along with baked beans, vinegar and brown sugar.
4. Stir gently to mix ingredients together – stir occasionally to ensure the baked beans remain whole. (You don’t want the mixture to end up mushy and the baked beans broken up).
5. Bring the mixture to a boil and allow to simmer thereafter for 20 minutes.
NOTE: If the mixture ends up too runny (this can happen if the baked beans have too much sauce), then you can cautiously add maize to thicken.