Making Baked Beans With Lobiya
Image Credit: Lobiya as baked beans

A post-hangover breakfast fry-up with bacon, hashbrowns, mushrooms, beans and the works is an indulgent way to spend a Sunday following a crazy night out. Most packaged baked beans contain little to no nutritional value, are too sweet or lack flavour at all. Baked beans make for a great breakfast that keeps you feeling satiated for longer periods and are a versatile side to use as spreads for lunch wraps, tacos or sandwiches. While traditional baked beans use a white bean variety with a sweeter sauce, this version takes into account the Indian palette by being savoury and hearty.

Cow peas or black eyed peas, more commonly referred to as lobiya, a great local alternative to canned beans that is rich in folic acid. They are a great source of complex carbs and known to be extremely good for women looking to have a healthy pregnancy. Loaded with essential fibres, minerals like magnesium and zinc, the pulse variety is commonly used in curries, soups and sabzis around the country. While every region may have their own style of cooking with these beans, putting a fun spin on an everyday ingredient makes it a great way to ensure that your food is healthy and delicious, at the same time. These tangy, slightly sweet baked beans are a textural wonder, with the beans turning almost creamy as it cooks along with a sauce that packs a flavour punch. Serve these baked beans with buttered toast or mashed up and topped with cheese as a dip.



  • Half a cup of lobiya, soaked overnight and cooked
  • 1 cup vegetable stock or water + 1 stock cube
  • 1 teaspoon soy sauce
  • 3 tablespoons tomato puree (fresh or canned)
  • 1 tablespoon tomato paste (optional)
  • 1 tablespoon lemon juice or vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chilli flakes (add more if needed)
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • Salt to taste
  • 2 teaspoons corn flour 
  • 2 tablespoons water


In a saucepan, add the vegetable stock, tomato puree, tomato paste, soy sauce, vinegar and stir well. As the liquid begins to warm up in the pan, add in the spice powders, black pepper, sugar and salt. Add in the cooked beans at this point and let it boil for about 10 minutes on a medium low flame. Taste to check for seasoning and adjust, if necessary.

Mix the corn flour and water in a small bowl to make sure there are no lumps and stir it into the saucepan with the beans. Stir for a minute or two until the mixture thickens to a ketchup-y consistency and serve warm. If not using immediately, refrigerate in an air-tight container and store in the fridge for u