Flavor Trends, Strategies and Solutions for Menu Development





Jeffrey Quasha Corp. R&D Chef Morrison Healthcare

Jeffrey Quasha
Corp. R&D Chef
Morrison Healthcare

Indian Spiced Baked Beans Dal

Recipe courtesy of Chef Jeffrey Quasha

Sponsor: Bush’s Baked Beans

Servings: 24


  • 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 ea 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


  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

About The Author