A friend’s secret recipe for spicy baked beans – too good to be confined to toast – has earned its rightful place on Sam Woulidge’s weekend brunch menu
- 4 T sunflower oil
- 1 large onion, finely chopped
- 1 T ginger, crushed
- 1 T garlic, crushed
- 30 g fresh coriander, chopped
- 2 green chillies, split lengthways but only halfway (if you want it spicier, split them all the way)
- 2 x 400 g cans baked beans in tomato sauce
- 6 T tomato paste
- salt, to taste
1. Braise the onion in the sunflower oil over a medium heat. Add the ginger and garlic. Once the onion has turned a light brown, caramel colour, add the coriander, curry powder and chillies and braise for a further 2–3 minutes – make sure not to burn the masala.
2. Add the baked beans and tomato paste and cook until the beans have heated through. Sprinkle with salt. Serve hot on toasted sourdough and top with a soft fried egg and crispy bacon. Or eat the beans as they are directly from the bowl with a spoon.
Cook's note: I changed quantities because I am a more-is-more kind of girl. And I used Cape Malay curry powder. I know my friend will forgive me.
Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Ella Maepa