This helpful illustrated guide to the protein content of a wide variety of beans and related products from healthalicious.com is enlightening.
One of the easiest and quickest beans recipes I know is this one, which my lovely friend Namita used to make in our student days and which anyone with a tub of curry powder to hand can knock up in a few minutes. She also made divine Gujerati spiced potato toasted sandwiches, which, now I think of it, might make a good post too so watch this space.
CURRIED BAKED BEANS
1 tin of baked beans
1 onion, chopped
1 tsp sunflower oil
1 heaped tsp curry powder (you can use garam masala if you have a tin of that instead but add it at the end just before serving)
1 tsp chilli powder (if desired)
and if you’ve got it, 1 tsp tamarind paste or 1 tbsp tamarind water
1. Heat oil in a pan and fry off the onions until crisping at the edges
2. Add spices and fry for a minute
3. Stir in baked beans (and tamarind if using it), mix well and heat through.
Serve with plain boiled rice and a cucumber and tomato chopped salad or just plonk them on toast, with or without a fried egg on top.