Baked Beans Idli Shakshouka
Packed with veggies, protein and so much texture and flavour: this baked beans idli shakshuka is a warm, comforting dinner that comes together in one pan. It is just the kind of meal I want when I need something hearty but still balanced ♡
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This is a baked beans shakshuka but without eggs. I don’t usually eat eggs which is actually how the idea of idli shakshuka first came to me a couple of years ago and it just made sense to adapt that same idea here too. Instead of eggs, I blend tofu into my idli batter to seamlessly add protein and steam it right into the pan of baked beans. The idli acts like a soft base, kind of like how bread would in a classic baked beans-on-bread situation but warmer and more comforting.
Since I didn’t have navy beans at home, I used lobia (white black eyed peas) and I honestly think it worked just as amazing since they’re creamy, filling and have a lower glycaemic index too (in my favour!). The bean base is packed with tomatoes, onions, garlic, chilli flakes and lots of bell peppers and I tie it all together with ketchup and a little sweetener to bring out that classic baked beans flavour without relying on a super sweet sauce.
The result is a hearty, wholesome pan of saucy beans and soft idli that comes together so beautifully: nourishing, comforting, and just so, so satisfying.
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Why does this recipe work so well?
Because it brings together the comfort of baked beans on toast in a way that’s softer, warmer and more nourishing. The idli which is steamed right into the pan acts like the bread, soaking in all the flavour and giving you that same cosy combination, just in a different form. Blending tofu into the batter not only adds protein but also makes the idli extra soft and pillowy so it pairs perfectly with the saucy, spiced beans.
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Baked Beans Idli Shakshouka
servings
2-3
prep time
15 min
cook time
25 min
Ingredients
Baked Beans
- 1 tbsp ghee
- 7 cloves garlic, chopped
- 1 red onion, chopped
- 1 tbsp chilli flakes
- 2 tomatoes, chopped
- salt and pepper to taste
- 1/4 red bell pepper, chopped
- 1/4 yellow bell pepper, chopped
- 1/4 green bell pepper, chopped
- 1 cup boiled beans (I used black eyed beans but you can use navy beans too)
- 1/4 cup ketchup
- 1/2 tbsp monk fruit sweetener
Idli
- 1 cup idli batter
- 1 block (200g) tofu
Top
- fresh basil leaves
- ghee
Instructions:
- Heat ghee in a pan and saute chopped onions and garlic till they’re golden and fragrant.
- Add chilli flakes, chopped tomatoes, salt and pepper and cook this down till the tomatoes turn soft and mushy.
- Add chopped bell peppers (I used red, yellow and green) and let them cook down until slightly softened but still holding a bit of texture.
- Add your boiled beans along with just enough water to bring everything together without making it too watery and mix well.
- Mix in ketchup and a little sweetener and let this mixture simmer for 5–10 minutes till everything comes together into a thick, saucy base.
- While that simmers, blend idli batter with tofu until smooth and this is a great way to seamlessly add protein to your dish.
- Once the baked beans are ready, use a spoon to make 2–3 wells in the pan. Pour the idli-tofu batter into each space.
- Cover the pan and steam for about 7–10 minutes or until the idlis are fully cooked and firm to touch.
- Finish with some fresh basil for an amazing aroma, a drizzle of ghee on top and serve hot!
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