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One serving should be sufficient for two slices of toast, or as a side portion in any meal. A serving should fit comfortably within a small takeaway tub, for storage in fridge or freezer and later heating in a microwave oven. A 'can' is the standard size of baked beans for two large servings (about 420g usually) A 'mug' is a standard coffee mug. Cost should work out at less than 50p per 'can'. Suggested costs are at 2010 prices
Biryani Paste
In a large frying pan, mix:
Then, starting with 1/2 tablespoon and working gradually up to a full tablespoon, mix in the following dried herbs and spices:
Leave the beans to soak in a large container overnight, in water at least three times as deep as the beans. The beans can be of a single type or any mix you prefer, in any combination of volumes. If you are unsure of the cooking instructions for different types of beans, they must be soaked, rinsed and boiled separately, only coming together when finally added to the casserole dish! However, some supermarkets do 500g premixed bags of Exotic Beans at approximately 140p, and these can be soaked in a single container. I suggest using one of these 500g bags for your first attempt, and then experiment with different combinations if you like the Biryani Baked Beans. I use the following (half mug of each):
This combination provides a good nutritional balance, and also looks nice. If using soya beans, chickpeas and/or kidney beans, all these MUST be soaked and cooked separately before being added to the casserole dish.
Make the biryani paste and preferably leave to infuse/mature for at least six hours at room temperature. You can vary the proportions and ingredients of your paste to suit your personal taste, but the quantities given earlier will produce a medium strength. Once cooked, hot pepper sauce can be added to provide additional sweet-hot flavour to the beans.
Wash the pre-soaked beans to boiling water and boil vigorously for the recommended time (usually 15 minutes). Drain and rinse the beans, then put into a casserole dish large enough to take twice the volume of the beans.
Finely chop onions/shallots and garlic. Bring the pan with biryani paste up to frying heat and add the chopped onions/shallots and garlic, frying until they are soft. Liquidise and add the tomatoes. If the tomatoes are from cans, rather than being fresh, then add two dessert spoons of sugar to counteract the acetic acid.
Heat through on a medium heat, stirring constantly until hot throughout.
Add the sauce to the beans in the casserole dish. Top up with boiling water to ensure the beans are covered, if needed. Put uncovered in a heated oven at 175f for 90 minutes. Check every 30 minutes that the sauce does not dry out completely, stirring as you do.
After removing from the oven, cover and leave to cool (if not eating immediately).
Divide the beans into eight tubs (a portion per tub) for storage in fridge or freezer. They should keep in a fridge for up to a week, but ensure they don't go off in that time. They should keep in the freezer for at least a month.
Note that you can add biryani baked beans to
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