Baked Beans And Chutney
Baked Beans and Chutney is a delightful fusion dish that combines the earthiness of pinto beans with the tangy sweetness of chutney. The addition of honey and dry mustard enhances the flavor profile, making it a perfect side dish for gatherings or a comforting vegetarian main course.
Ingredients
Instructions
- In a small bowl, dissolve the mustard in the reserved bean liquid. Add the finely chopped onion and chutney, and season with salt and pepper.
- Put the pinto beans in a casserole dish.
- Stir the mustard mixture into the beans and pour honey evenly over the top.
- Cover and bake at 325° for 1 hour or longer until browned.
- Remove the cover and bake for additional time if desired.
- Serve with yogurt.
Tips & Substitutions
For a richer flavor, sauté the chopped onion in a bit of oil before adding it to the mixture. If you don't have chutney, consider using a fruit preserve or a mix of diced apples and spices for a similar sweetness and tang. Adjust the honey based on your taste preferences. This recipe is versatile, allowing the addition of spices like cumin or smoked paprika for extra depth.
Serving Suggestions
Baked beans pair beautifully with yogurt, which adds a creamy contrast and coolness. Serve alongside cornbread, such as Cracklin' Cornbread, for a hearty meal. These beans also go well with grilled meats or as a filling in wraps. For a vegetarian option, serve them with a fresh salad or roasted vegetables.
Storage & Reheating
Leftover baked beans can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm them in a saucepan over medium heat, stirring occasionally until heated through. You can also add a splash of water to loosen the consistency if they've thickened too much.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Beans And Chutney contains roughly 140 calories, with 2g protein, 24g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of beans for this recipe?
Yes, you can substitute pinto beans with black beans, kidney beans, or even navy beans. Each type will bring a slightly different flavor and texture, but the cooking method will remain the same.
What if I want to make this dish spicier?
To add some heat, consider mixing in diced jalapeños, a pinch of cayenne pepper, or a splash of hot sauce into the mustard mixture. Start with a small amount and adjust to your taste.
Is there a way to make this recipe vegan?
Certainly! To make this dish vegan, simply replace the honey with maple syrup or agave nectar. Ensure that your chutney is also vegan-friendly, as some may contain honey or other animal-derived ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).