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    Spicy baked beans with coconut pancakes and chilli sambal

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    Spicy baked beans with coconut pancakes and chilli sambal

    • Preparation time: 15 minutes plus 30 minutes resting
    • Cooking time: 30 minutes
    • Total time: 45 minutes plus 30 minutes resting

    Serves: 4



    100g rice flour
    ½ tsp caster sugar
    ½ tsp salt
    2 Waitrose British Blacktail Medium Free Range Egg yolks
    300ml coconut milk


    2 tbsp clarified butter
    1 small onion, peeled and finely chopped
    2 garlic cloves, peeled and finely chopped
    ½ tsp turmeric
    ½ tsp ground coriander
    ½ tsp ground cumin
    ¼ tsp chilli powder
    ½ cinnamon stick
    2 cloves
    1 tsp tomato purée
    160ml coconut cream
    1 tbsp tamarind paste
    1 tsp muscovado sugar
    400g can cannellini beans, drained (but not washed)
    1 green chilli, deseeded and cut in half
    Juice of 1 lime
    Fried egg to serve (optional)


    1 echalion (banana) shallot, finely sliced
    1 red chilli, deseeded and finely chopped
    50g peanuts, unsalted
    Juice of 1 lime
    1tsp caster sugar
    ½ x 25g pack mint, leaves only
     ½ x 28g pack coriander, leaves only


    To make the coconut pancakes, add the flour, sugar, salt and egg yolks to a bowl and mix through. Gradually whisk in the coconut milk until all the milk has been added then cover and allow to rest for 30 minutes.

    Meanwhile make the spicy baked beans. Heat a heavy-based saucepan and add the butter, onion and garlic. Fry without colouring on a very low heat for 8-10 minutes or until the onion begins to soften and become translucent. Add the spices and fry for a further 1-2 minutes, while stirring, then add the tomato puree, coconut cream, tamarind, sugar, beans and chilli. Bring to the boil. Turn down the heat and simmer for about 5 minutes until the sauce thickens and coats the beans. Remove the cinnamon and chilli. Add the lime juice, fold through and keep warm.

    Add all the ingredients for the sambal to a small food processor and blend to a coarse paste. Remove and set aside

    Brush a non-stick or pancake pan with a little vegetable oil and place on the heat. Add one small ladleful of batter to the middle of the pan then lift and move around in a circular motion to spread. Place back on the heat for 1-2 minutes until brown then flip over and cook on the other side for 1 minute. Place on a warm plate in the oven and repeat until all the batter is used.

    When the pancakes are ready, set one on the middle of a plate and add a large spoon of the beans in the centre. Serve with the sambal on the side and topped with a fried egg, if you like.

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