One of the many side effects of the difficult decades of British colonization in India was an exchange of culinary traditions—the popularity of tea time and Cadbury chocolate in India, and of chicken tikka masala in Britain, are just a few results of this cross-pollination. The same goes for sweet, molasses-y Heinz baked beans in tomato sauce, which my family has always loved deeply. Straight out of the teal-colored can, though, the beans are pretty one-note. So my mom doctors them up with ingredients we all love—tomatoes, onions, chiles, and the funky spice blend chaat masala—to give them a lot more character. You can enjoy these beans the classic way—over toast, perhaps with some fried eggs and Caramelized Ginger Mushrooms—or do as my brilliant chef friend Clare does and crack a few eggs directly on top of the pan of beans to make an Indian-ish imitation shakshuka!
Serves 4
1 In a nonstick medium skillet over medium-high heat, warm the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Reduce the heat to medium and add the onion and chile. Spread them in an even layer in the pan and cook until the onion is brown and starts to caramelize, 5 to 7 minutes. Add the tomatoes and sauté until they become soft and resemble a chunky tomato sauce, 2 to 3 minutes. Add the baked beans, chaat masala, and cilantro and mix well.