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Slow-cooker masala beans recipe

Slow-cooker masala beans recipe

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Created by The Tesco Real Food team

Make a batch of these masala-spiced beans; they freeze well, count towards 2 of your 5-a-day and they're both a source of protein and fibre! Serve on toast, jacket potatoes or enjoy on their own. See method

  • Serves 6
  • Takes 20 mins plus 3-4 hrs slow-cooking
  • 412 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 2 tbsp vegetable oil
  • 3 red onions, 2 finely chopped, 1 finely sliced
  • 5cm piece fresh ginger, peeled and grated
  • 4 garlic cloves, grated
  • 30g fresh coriander, stalks finely chopped, leaves picked
  • 2 tbsp red wine vinegar
  • 2 red chillies, deseeded, 1 finely chopped, 1 sliced
  • 2 tsp garam masala
  • ½ tsp ground turmeric
  • 2 tbsp tomato purée​
  • 500g passata
  • 1 vegetable stock cube, made up to 200ml
  • 3 x 390g tins pinto beans, drained and rinsed
  • 6 slices sourdough bread, lightly toasted
  • 200g paneer, grated
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1730kj
    412kcal     21%

  • Fat

    12g 18%

  • Saturates

    5g 23%

  • Sugars

    10g 11%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 48.7g Protein 20g Fibre 12.2g

Method

  1. Warm the oil in a frying pan (or the pot of a hob-safe slow-cooker) over a low-medium heat and add the chopped onions; soften for 5 mins. Add the ginger, garlic and coriander stalks and gently cook for 5 mins until fragrant. Deglaze the frying pan with 1 tbsp vinegar and transfer to a slow-cooker, along with the chopped chilli, spices, tomato purée, passata, stock and pinto beans. Season generously, mix well and cover. Cook on high for 4 hrs until the sauce is reduced and glossy. 
  2. Meanwhile, put the sliced onion and the remaining vinegar in a bowl with a pinch of salt and mix well; set aside to pickle. 
  3. When ready to serve, preheat the grill to high. Arrange the toast on a baking tray, sprinkle over half the cheese. Spoon the beans over the top, sprinkle with the remaining paneer and grill for 1-2 mins until bubbling. Serve topped with the pickled red onion, sliced chilli and coriander leaves.

Freezing and defrosting guidelines

Freeze bean mixture only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

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