Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Baked Beans Recipe | Instant Pot Recipes - Instructions step by step.
Canned baked beans are white cooked beans also known as navy beans. It is a very convenient food and easy to make recipe. It can be consumed either hot or cold. Eat baked beans on a toast or have it with some pita bread. Baked beans work great for breakfast or even a very light dinner. But we Indians only enjoy beans if we add a touch of our spices or the way we call it a “desi tadka” to the recipe. Try it out!
You can view the complete step by step recipe on our website:
Indian Style Baked Beans | Baked Beans in Tomato Sauce | Canned Baked Beans Recipe Vegetarian | Instant Pot Recipes - Video
So today, I have come up with this baked beans recipe in Indian style which takes only 10 minutes to prepare. It’s simple and delicious.
#bakedbeans #bakedbeanrecipe #instantpot #bestbeans #beanssidedish
Recipe:
Ingredients:-
Baked beans tin (बेक्ड बीन्स) - 1
Oil (तेल) – 2 tbsp
Onion (प्याज) - 1
Tomato (टमाटर) - 1
Green Chilies (हरी मिर्च) – 2
Ginger (अदरक) – ½ inch
Red Chilli Powder (लाल मिर्च पाउडर) - 1 tsp
Coriander Powder (धनिया पाउडर) - 1 tsp
Salt (नमक)
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Black Bean Cakes
SOUTHWESTERN BLACK BEAN CAKE RECIPE
YIELD About 4-5 servings
INGREDIENTS
1 (15 oz) can black beans, drained or cook dried beans, approximately 2 cups when cooked
¼ cup sliced green onion
1/2 cup fresh salsa
1/4 cup diced red bell pepper
2-3 tbsp chopped cilantro
juice and zest of 1/2 lime
1 tsp minced garlic
1/2 -1 jalapeno, minced fine
1 tsp cumin
1 egg
1/4 cup shredded cheese (Jack & Cheddar or Jalapeño Jack)
1/2 cup crushed corn tortilla chips
1/2 -1 tsp salt
1/4 tsp black pepper
Mash the beans in a large bowl, leaving them partially mashed. Add all the green onions, salsa, red bell pepper, cilantro, jalapeño, garlic, lime zest and juice. Mix well and season with salt and pepper and possibly add more salsa. Add the egg and tortilla chips.
Heat a large skillet or griddle over medium high heat. Coat the bottom with olive oil. Shape the mixture into cake and grill, browning on both sides until lightly crispy. Adjust the heat so that cakes do not burn. After turning the cakes over, top with the shredded cheese. By the time, the second side is browned, the cheese should be melted. If not, just put a lid over the cakes for a minute.
**you can brown all the cakes and serve at a later time by reheating in a 350 degree oven
Serve with fresh salsa, guacamole or sour cream, separate or combined.
How to Make a Black Bean Burger with Fresh Salsa
David's Recipes - Instead of serving ordinary burgers, why not serve something a little more exciting at your next summer barbecue. In this video, David Venable shows you how to make a Black Bean Burger topped with fresh salsa. This is a fun take on a burger and one that vegetarians can enjoy too! For more of David’s recipes:
Whether you are hosting vegetarian guests or you are craving a different kind of sandwich you are going to love my Black Bean Veggie Burger. Take the time to refrigerate the mixture before and after you form your patties. Breadcrumbs help veggie burgers keep their shape but they do need some time to absorb some of the moisture from the mix. I like to double the salsa recipe when I make these burgers so I can serve the extra with some chips. Now if you are hosting a larger party you may also want to make my recipe for Tomatillo Guacamole.
Black Bean Burger with Fresh Salsa
Ingredients:
Burger:
1 (19-oz) can black beans, well drained
1 cup cooked brown rice
1/3 cup loosely packed cilantro leaves
1/2 tsp garlic powder
1/4 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp ground cumin
1/2 tsp light chili powder
1/4 tsp dry ground oregano
1 large egg
1/4 large green bell pepper, chopped
1/4 medium yellow onion, peeled and chopped
1/4 cup unseasoned breadcrumbs
1 Tbsp vegetable oil, for cooking
Hamburger buns (optional, for serving)
Lettuce (optional, for serving)
Salsa:
1/8 red onion, peeled
1/3 cup loosely packed cilantro
1 jalapeño pepper, seeded and chunked
2 vine-ripened tomatoes, quartered
1/4 tsp ground black pepper
1/4 tsp salt
2 Tbsp fresh lime juice
Preparation:
To prepare the burger, pour half of the beans and 1/2 cup of rice into a medium-size bowl and set aside. Place the remaining beans and rice, cilantro, garlic powder, salt, pepper, cumin, chili powder, oregano, and egg into a food processor. Pulse 6 times and then process until well combined.
Scoop the mixture into the bowl that has the reserved black beans and rice. Add the green pepper, onion, and breadcrumbs and mix with a spatula until fully incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes. Remove the bowl from the refrigerator, form 5 patties, place them onto a platter, cover with plastic wrap, and refrigerate for another 30 minutes.
Meanwhile, make the salsa. Place all the ingredients into a food processor and pulse 4–5 times, or until the desired consistency.
Add the vegetable oil to a large sauté pan, add the burgers, and cook over medium heat for 6–8 minutes on each side. Place the burgers on buns and add lettuce, if desired. Top the black bean burgers with salsa.
Food Storage: Pinto Bean Applesauce Cake
Preppers more ways to use your food storage beans.
Pinto Bean Spice Cake
½ cup reconstituted shortening powder
1 cup sugar
5 tblsp dried whole egg powder reconstituted with 5 tblsp water
1 cup reconstituted refried beans
2 cups whole wheat flour
¼ tsp salt
1 tsp baking powder
½ tsp soda
1 tsp cinnamon
½ tsp cloves
½ cup reconstituted apple sauce or chopped dehydrated apples
(Optional)
½ cup raisins or other reconstituted fruit)
½ cup nuts
Cream shortening, sugar and eggs together. Mix beans in with the creamed mixture. Sift dry ingredients into mixture, add fruit and nuts and mix well. Pour batter into greased loaf pan and bake 40 to 45 minutes at 350.
1st & 3rd Tuesday 8pm central time
Quick & Easy Bean Salsa/Salad, Cooking with Kristina
First video! yay!
ingredients:
2-3 tomatoes
1 can kidney beans, drained and rinsed
1/4-1/3 C chopped red onion, soaked in red wine vinegar
parsley/cilantro
Zucchini
olive oil
red pepper
optional:
boiled potato
cooked quinoa/rice
corn
red chili pepper
*equal amounts of each ingredient will give the best results.
recipe inspired by the cookbook Vegan Made Simple, from which i hope to share many more recipes with you!
Let me know if you tried this salad and how it turned out, and anything else you'd like to see me make or talk about :)
Music: Cappelletti Show by Serena Giannini
Direct Link:
7-Layer Bean Dip Balls With Guac & Pico de Gallo | Meatless Monday - Dini Klein
Forget the tortilla chips and pair your fresh salsa and creamy guacamole with meatless meatballs.
Check out the full recipe:
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