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This vegetarian South African dish is full of flavor and nutrition. All you need is a can of vegetarian baked beans and a variety of veggies. Easy to make, it pairs nicely with rice or fried eggs.

Serves 4-5.


  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp ginger root, minced
  • 2 large carrots, peeled, julienned
  • 1 large poblano pepper, julienned
  • 1 Tbsp curry powder
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/4-1/2 tsp cayenne
  • 1/2 tsp sea salt
  • 2 large tomatoes, chopped
  • 1 c tomato sauce
  • 1 Tbsp minced cilantro
  • 1 (16 oz) can vegetarian baked beans


  1. In large heavy pot over medium heat, warm olive oil.
  2. Add onion: sauté 3 minutes. Add garlic and ginger; sauté another minute.
  3. Add carrots and poblanos; sauté 3 minutes.
  4. Stir in curry powder, thyme, paprika, cayenne, and salt; sauté 30 seconds or until aromatic.
  5. Add tomatoes, tomato sauce and cilantro. Bring to simmer, reduce heat to low, and cover. Cook 10 minutes, stirring 2 or 3 times.
  6. Stir in baked beans. Bring to heat; simmer uncovered 2 minutes.
  7. Serve hot. If desired, place fried eggs on top, or serve this dish on beds of steamed rice.

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