14 May 2014

Paneer - Baked Beans Lasagne

Baked beans is a breakfast favourite the world over. Actually they are not baked, but stewed!! Made typically with Haricot beans or other popular white beans such as Cannellini and served with tomato sauce and a dash of salt and crushed pepper, for me, it gets as close to heaven as I can imagine..
 I recall with fondness my visits to the UK where I would make a beeline to the Baked beans counter at breakfast !!! It's one preparation that I can never tire of (I know, I know, never say never..but I'll make an exception with the BB :) )
Having bought a Heinz 6-pack, I decided to use them with different variations each weekend. First one, as a Lasagne .......No photograph, sorry :( The dish looked so sumptuous that we dug in right away!!! Just adding one I took of the baked beans instead, LOL..

                                                   PANEER - BAKED BEANS LASAGNA

Baked Beans

Ingredients :

Baked beans -1 can
Chopped capsicum - 1 cup
Blanched and chopped spinach - 1/2 cup
Crumbled Paneer (Indian cheese)  - 1 cup
Grated Cheese - as required
Lasagna sheets  -5 to 6
Olive Oil - 2 tbsps
Salt, pepper to taste
Chili powder - 1 tsp
Roasted cumin seeds powder - 1 tsp
Garlic powder or crushed garlic - 1 tsp

Method : 

1. Soak the lasagna sheets in plain water. Heat olive oil in a pan. Add the garlic powder or crushed garlic and saute.

2. Now add the capsicum and cook for about 4 to 5 minutes. Take care to leave them a bit crunchy.

3. Tip in the baked beans and stir well. Add salt to taste, crushed black pepper, chili powder, cumin seeds powder and mix well. Cover and cook for about 4 to 5 minutes.

4. Add the spinach and stir again. Check for taste and cook uncovered, stirring in between, till the mixture is quite dry. Once done, remove from fire.
Tip : If the beans mixture is allowed to cook till 3/4th dry, you'll find that the final baked dish holds together quite well and would not at all be squishy.

5. In a greased baking tray, spread soaked lasagna sheets as the first layer. Pour half the baked beans mixture and sprinkle some of the paneer.
Layer some more lasagna sheets and pour in the remaining beans mix, top off with the balance paneer and grated cheese.

6. Bake in an oven @ 200deg C for about 15-20 minutes, or till cheese starts bubbling and browning. Remove and let cool for about 5 minutes.

Cut into wedges and serve.


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