Jeffrey Quasha
Corp. R&D Chef
Morrison Healthcare

Indian Spiced Baked Beans Dal

Recipe courtesy of Chef Jeffrey Quasha

Sponsor: Bush’s Best

Serves: 24

Description

Chef Jeffrey Quasha’s version of dal is richly seasoned with toasted coriander, mustard seeds and cumin seeds, layered with fresh ginger and garlic.

Ingredients

• 1/2 cup Extra-virgin olive oil
• 1/4 cup Mustard seeds
• 1/4 cup Coriander seeds
• 1/4 cup Cumin seeds
• ¼ cup Finely chopped fresh garlic
• ¼ cup Finely chopped fresh ginger
• 2 cups Diced Vidalia onions
• 1/4 cup Curry powder
• 2 Tbsp Sambal
• 8 Limes, juiced
• 4 cups Fresh diced tomatoes with juice
• 2 cups Tomato puree
• 8 cups Bush’s Baked Beans
• 4 cups Cooked cannellini beans
• 3 cups Raw baby spinach
• 1 cup Chopped fresh cilantro
• To taste Kosher salt
• To taste Fresh cracked pepper
• 3 cups Plain Greek yogurt
• As needed Chopped fresh cilantro

Directions

1. In a large skillet or sauté pan, heat the oil over medium heat. Next, add the mustard, coriander, and cumin seeds. Toast the spices for 2 to 3 minutes.
2. Add the garlic and ginger and cook for 2 minutes, making sure to keep stirring to prevent burning.
3. Add the onions, curry powder, and sambal to spices and cook for another 5 minutes.
4. Deglaze the pan with the lime juice and then add the diced tomatoes and tomato puree.
5. Simmer the liquid for 5 minutes before adding the Bush’s baked beans and cannellini beans.
6. Fold in the spinach and cilantro. Simmer for 2 minutes before adjusting the flavor with salt and pepper.
7. Serve a family-style side of 8 oz of this dish; top it with 2 Tbsp Greek yogurt and garnish with fresh chopped cilantro.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams