English Baked Beans

Bhavnesh has been wanting to eat English baked beans with toast for breakfast for a few days. I have never made baked beans before so I was a little reluctant to make it. He gave me the ingredients for the beans, and I wrote my own recipe based on those ingredients. We had this for breakfast on one Saturday morning.

1 can baked beans, drain and rinse
1 can whole tomatoes, pureed (or use about 4 freshly chopped tomatoes)
1 onion, chopped
4 cloves garlic, crushed
1/2 tsp red chili powder
1/2 tsp cumin powder
1/4 tsp sugar
1 tbsp ghee/oil
Salt to taste

1. First off, the can of baked beans will already contain tomato sauce in it, but Bhavnesh does not like the flavor so we drained it all out. Open, drain and rinse the can of baked beans under running water. Keep aside.
2. Puree the crushed garlic with the can of tomatoes in blender. Keep aside.
3. The recipes I looked up suggest heating up butter. Instead, I heated ghee in pressure cooker (hoping to not desi-fy it too much) Then add in the onions and sautee until golden brown.
4. Add the pureed tomatoes to cooker along with the cumin powder, red chili powder, sugar and salt. Close cooker and cook the tomato sauce on low heat for about 5 minutes.
5. Once cooker cools down completely, open the cooker. Add in the rinsed baked beans. Mix well and let baked beans cook on low heat for few minutes.
6. Finally, remove from heat and serve hot with slices of toast.

There are probably many different ways to cook these baked beans. This is the way I cooked them, and they turned out pretty good. The only thing we would change would be cooking the tomatoes a little more than just five minutes. I will remember that next time. Otherwise, enjoy and try this recipe for yourself.