Jennifer Causey
Active Time
20 Mins
Total Time
45 Mins
Serves 12 (serving size: 2/3 cup)

The standard backyard-barbecue side takes a global turn with warm spices, but the beans are still perfectly at home alongside burgers and hot dogs.

How to Make It

Step 1

Preheat oven to 350°F.

Step 2

Melt butter in a Dutch oven over medium. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add garlic, cumin seeds, ginger, mustard seeds, and curry; cook, stirring often, until fragrant, about 2 minutes. Add tomatoes, maple syrup, and tomato paste; bring to a boil over medium-high, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in beans, cream, and salt.

Step 3

Pour bean mixture into a 13- x 9-inch baking dish coated with cooking spray. Bake at 350°F until bubbly, 25 to 30 minutes. Top with cilantro.

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