A watercolour of golden turmeric rice beside baked beans in a dark spiced sauce
Generated with OpenAI gpt-image-1
Adapted from The student and bothy staple, cooked deliberately rather than apologetically

Curried baked beans with rice

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 6 months, set by Vegetable oil (sunflower or rapeseed).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.5 L
Active
8 min
Total
30 min

Ingredients

Not a joke dish. Baked beans are pulses in a sweet tomato sauce, which is a perfectly good starting point if you treat the sauce as something to work against rather than accept.

  1. Rice: 150 g with 300 ml water and the turmeric, lid on, lowest heat, 12 minutes, then 10 off the heat covered.
  2. Oil hot, dried onion two minutes. Curry powder and chilli for thirty seconds: use the full amount, because the bean sauce is sweet and will swallow anything less.
  3. Beans in on a low heat, five minutes, stirred gently so they stay whole.
  4. Lemon juice off the heat. Taste: it should read as savoury and slightly sharp, not sweet.

Cook the rice to the meal. See the rice page.

Serves 2.

What this was adapted from

The student and bothy staple, cooked deliberately rather than apologetically

  • a long-simmered dal → tinned baked beans, respiced

    A dal is dried pulses and half an hour. Baked beans are already cooked and already sauced -- the trick is overriding the sweet tomato sauce with enough spice that it reads as savoury, which takes more curry powder than feels sensible.