Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked but usually stewed in the sauce. Canned baked beans are not baked, but are cooked through a steam process.

They were originally called BAKED beans because the can is first filled with blanched beans, then the sauce, then the can is sealed with a lid, and it is then that the cooking begins. The beans are cooked inside the sealed can. The original recipe for Heinz Beans was based on Boston beans, so they used to contain pork. Baked beans provide fiber and plant-based protein. They're also a good source of thiamine, zinc, and selenium, which support energy production, immune function, and thyroid health, respectively.

“Getting Baked Beans into our kitchen for a change is indeed a pleasure – good feel to work with- great to experiment with & brings back loads of compliments innovating with this delicacy using a desi tadka of spices with that perfect twist of taste!” – Dr. Kaviraj Khialani- Celebrity Master Chef.

baked beans

Let us look at a few culinary applications of Baked Beans:

Baked beans are a good source of fiber, thiamine, copper, phosphorus, and lycopene which overall rates it quite well in terms of benefit offerings. 

Some of the ways in which baked beans have been used are well known to us the idea is how to make it more creative and interesting to apply a creative mind to the concept and make it more acceptable.

  1. Baked Bean Cheelas with sour cream dip and tossed green salad is a good way to enjoy a brunch with added flavors of curry leaves, cumin seeds, coriander, green chilies.
  2. Baked Bean Ragda Pattice has been one of my early-time favorites and the fusion of giving it a rustic tadka with garlic, onions, chilies and a dash of rock salt, placed on the chaat plate topped with schezuan tamarind chutney is just awesome.
  3. Baked Bean Pan Rolls, this one calls for a mix-n-match approach in which we temper the beans with herbs, chili flakes, ginger, olives, and parsley and then roll them in between ragi pancakes/dosas and top it with pepper salsa, cheese, and bake.
  4. Baked Bean Stuffed Mexican Kofta Curry, this one is a must-try as well. A sweet potato outer covering flavoured with fennel and cumin, the inside softy filling with a puree of baked beans cooked with mava and desi masalas, shaped into koftas, deep-fried, steeped in a peri-peri maxi makhani sauce.
  5. Baked Bean Ravioli Al Fresco, a square-shaped fresh homemade pasta with a cheesy baked bean stuffing, boiled/ fried and served with an assortment of dipping sauces flavored with white wine, gherkins, olive oil, fresh basil, and parmesan shavings.
  6. Baked Bean & Olive Pao Bhaji, one that will call for a second helping or even more on your plate. A typical desi pao bhaji concept involves the beans, cauliflower, peas, potatoes, capsicums, cooked in butter and oil, tempered with the pao bhaji spices, tomato puree, coriander leaves and served with a splash of lime, pickled onions and olives, and a nice jalapeno cheese masala pao.

Let us check out a few Easy & Tempting Recipes with Baked Beans:

Recipe-1 Baked Bean Wraps

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For the Wraps:

  • Maida-1 cup
  • Oil-2 tsp
  • Salt-1 pinch
  • Water-as needed to make a firm dough

Rest for 20 mins, divide into 5-6 portions, prepare thin chapattis and cook them on both sides.

For the spread options on the wraps:

  • mayonnaise-1/4 cup
  • Schezuan chutney- 2-3 tsp
  • Green chutney mayo-2-3 tsp
  • Hung curd spread with mint and cucumber
  • For the filing of the wraps:
  • Baked beans in tomato sauce -1 cup
  • Oil-2 tsp
  • Butter-1 tsp
  • Garlic-1 tsp chopped
  • Green chilies-1 tsp chopped
  • Onion-1 small chopped
  • Salt and pepper to taste
  • Boiled chicken- cubes/shreds-1/2 cup
  • Grated cheese-1/4 cup
  • Mixed herbs-1/4 tsp
  • Chili flakes-1/4 tsp
  • Kasuri methi-1 tsp
  • Garam masala powder-1/4 tsp
  • Tomato ketchup-2-3 tsp
  • Coriander-1 tsp chopped
  • Lettuce leaves-1 cup
  • Sliced olives/ gherkins/ cherry tomatoes as needed


  1. Prepare all the ingredients, assemble them as required for the recipe.
  2. Prepare the wraps, cook them on a tava and keep them aside.
  3. Heat oil and butter in a pan saute the garlic, onions, chilies, add in the canned beans, seasonings, herbs, chili flakes, etc and cook for 2-3 mins, add in the ketchup, spices, and coriander leaves and mix well, switch off the flame, cool aside.
  4. Re-heat the prepared wraps on a tava, apply little oil/butter, and remove, place the lettuce leaves, prepared to fill, add in the assorted veggies/olives, gherkins, cheese, etc, and give it a nice roll-up.
  5. Place in a tray and bake it if desired for a few mins with a topping of white sauce and cheese, serve hot.


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  • Oil-2 tsp
  • Butter-1 tsp
  • Cumin seeds- ½ tsp
  • Hing-1/4 tsp
  • Dried red chilies- 1-2 slit
  • Ginger-garlic paste-1 tsp
  • Onion-1 small chopped
  • Tomatoes-1-2 small chopped
  • Salt to taste
  • Baked beans in tomato sauce- 1 cup 
  • Chicken sausages-2-3 sliced
  • Baby potatoes- 4-6 no cut 1 x2 boiled
  • Red chili powder-1/4 tsp
  • Coriander powder- 1 tsp
  • Turmeric powder-1/4 tsp
  • Tomato puree-1/2 cup
  • Cashew paste-1-2 tsp
  • Peanut butter-1-2 tsp
  • Water-1/2 cup
  • Coriander -2 -3 tbsp. chopped


  1. Prepare all the ingredients for the baked bean recipe.
  2. Heat oil and butter in a pan saute the spices for tempering, add in the ginger-garlic paste, onions, tomatoes saute for a minute.
  3. Add in the boiled baby potatoes, sausages, salt, and all masalas and mix well. Add in cashew paste, peanut butter, and a little water, cover and simmer it, Cook for 2-3 mins, garnish with coriander leaves.
  4. Serve this delicacy with toasts, pitta bread, lavash, focaccia bread, etc.


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  • Oil-2 tsp
  • Butter-2 tsp
  • Curry leaves- 8-10 no
  • Cumin seeds-1/2 tsp
  • Slit green chilies- 2-3 no
  • Slit red chilies-2-3 no
  • Sliced onions- 1 small
  • Garlic-1 tsp chopped
  • Ginger-1 tsp chopped
  • Tomatoes-1/2 cup chopped
  • Red chili sauce- 2 tsp
  • Soya sauce-1 tsp
  • Mixed herbs-1/2 tsp
  • Chili flakes-1/2 tsp
  • Cheese-1/2 cup grated
  • White sauce/cream-1/2 cup
  • Sliced black/ green olives- 4-5 no
  • Baked beans in tomato sauce- 1 cup
  • Cooked white /brown rice- 1 and a half cup
  • Additional veggies/non-veg ingredients may be added as well.
  • Assorted fresh herbs/micro-greens for garnish


  1. Assemble all the ingredients for the tadka rice and bean combo.
  2. Heat oil and butter in a pan, saute the curry leaves, cumin, ginger, garlic, chilies, onions for a minute. Add in the tomatoes, salt, pepper, herbs, chili flakes, sauces, I also prefer to add colorful capsicum dices here at this stage for a crunch in the rice.
  3. Add in the baked beans, rice and toss it up well, cook for 3-4 mins.
  4. Now add in the white sauce/ cream and cheese, olives and mix well, cook for another 2-3 mins and serve hot.


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  • Oil-1 tsp
  • Butter-1 tsp
  • Onions-1 small chopped
  • Green chilies-1 tsp chopped
  • Garlic- 1 tsp chopped
  • Celery-1 stalk chopped
  • Red/green/yellow capsicum-1/2 cup chopped
  • Baked beans in tomato sauce- 1 cup
  • Red chili sauce-1-2 tsp
  • Mixed herbs-1/4 tsp
  • Chili flakes-1/2 tsp
  • Chaat masala-1/4 tsp
  • Garam masala powder-1/4 tsp
  • Tomato ketchup-1-2 tsp
  • To spread on the bread:
  • Cream cheese/ peanut butter/ pesto mayo
  • Choice of bread/ base:
  • White bread/ brown bread/ french bread slices- 6- 8 no


  1. Pre-prep all the ingredients for the beans on toast recipe.
  2. Toast the cut-out pieces of bread/sliced french bread etc for a few mins and keep aside.
  3. To prepare the baked bean topping heat oil and butter in a pan, saute the onions, chilies, garlic, celery in a pan for a minute. 
  4. Add in the capsicums, salt, pepper, herbs, chili flakes, spices, a little water, and sauces and mix well. Cook for 2 mins.
  5. Add in the beans, and simmer them for 2-3 mins, adjust the seasonings and taste, should be moist but not watery.
  6. Just before serving the toasts, apply the spread on the base toasts and spoon over the baked bean mixture, add more grated cheese on top if desired, or serve a cheese sauce/ dip at the side. Gratinate/ bake the toasts in the oven/salamander for 2-4 mins and remove. Serve hot as a snack/ appetizer.

Celebrity Chef Kaviraj Khialani has varied experience with hotels and airlines. He is also a consultant, food designer, and food stylist. For more such interesting recipes from the chef, stay tuned to HerZindagi.