Description
A simple and nutritious recipe for baked beans, known as ‘Kacang Pool’, perfect for a healthy 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
- 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 minced garlic, sauté until translucent.
- Stir in cumin and paprika, cooking for another minute.
- Add the canned baked beans, season with salt and pepper, and stir well.
- Simmer for 10 minutes, allowing flavors to meld.
- Serve hot, garnished with fresh coriander.
Notes
- Can be served with pita bread or rice.
- Adjust spices according to taste.
- Great for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- 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