Burmese baked beans
First off, the Burmese link is a bit tenuous - or at least personal to me. I created this recipe when I was sent to work in Burma following the devastation of Cyclone Nargis. I was working at least 14 hours a day seven days a week, so when I cooked I wanted something quick, nutritious, and in which I didn't have to read food labels. Burmese baked beans was the result!
- Cooking oil.
- 1 teaspoon ground coriander.
- ½ teaspoon ground cumin.
- 1 tin of baked beans.
- 1 clove of garlic, crushed.
- ½ a medium onion, diced.
- ½ a sweet pepper - red or orange, sliced.
- 4 baby sweet corns, cut into 2cm sticks.
- 1 large tomato, diced.
- Some mange tout, cut into 2cm sticks.
- Bread for toast.
- Warm the oil, coriander and cumin in a pan over a medium heat.
- Add the onion and garlic. Cook until they start to soften.
- Turn the heat up and add the pepper baby corn, tomato and mange tout. Cook/fry for 3-4 minutes until tender.
- Add the baked beans, turn down the heat, and cook until hot throughout.
- Serve on toast.
Trust me - this recipe tastes a million times better than it sounds!
Goes well with
- Summer salad.