Description
A simple and delicious recipe for baked beans known as ‘Kacang Pool’, perfect for a protein-packed Iftar meal.
Ingredients
Scale
- 2 cups of canned baked beans
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- Fresh coriander for garnish
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add the canned baked beans, cumin powder, paprika, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Garnish with fresh coriander before serving.
Notes
- Feel free to add more spices according to your taste.
- Serve with pita bread or rice for a complete meal.
- This dish can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg