Description
A simple and delicious recipe for Traditional Malay ‘Kacang Pool’ using baked beans, perfect for a quick meal.
Ingredients
Scale
- 1 can of baked beans
- 2 tablespoons of cooking oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 green chili, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- Salt to taste
- Fresh coriander for garnish
Instructions
- Heat the cooking oil in a pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and chopped green chili, cooking for another minute.
- Add the ground cumin and coriander, stirring well.
- Pour in the baked beans and mix thoroughly.
- Season with salt to taste and let it simmer for 5-10 minutes.
- Garnish with fresh coriander before serving.
Notes
- Serve with toasted bread or rice.
- Adjust the spice level by adding more or less chili.
- This dish can be made vegetarian by ensuring the baked beans are meat-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Malay
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg