Campfire hot beans

Beans are a perfect side dish for a family gathering or your next camping trip. This recipe has medium chilli heat, so step it up if you like it hotter


500g dried white beans
1 tablespoon medium-hot curry powder
1 tablespoon chilli powder
1 tablespoon turmeric
1 tablespoon garam marsala
2 onions, finely chopped
Dash of olive oil
8 tomatoes, skinned and chopped
200g tomato paste
4 cloves of garlic, sliced
Handful curry leaves
3 green chillies
Salt and pepper


Soak the beans overnight in water. The next day, place them in a cast-iron pot on the fire with fresh water and boil for 1½ hours until the beans are soft – don’t add salt to the water. Remove the beans and water and set it aside. Add the onions and olive oil to the pot and cook on a medium heat until the onions are soft. Add the spices and heat to release their flavours, then add the tomatoes, tomato paste, garlic and chillies. Cover with a lid and cook this sauce down until the tomatoes are dispersed in the sauce – about an hour. Add the beans and curry leaves, and season with salt and pepper. Heat through and cook for around 10 minutes before serving.

The Gardener