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Spam Baked Beans with Potatoes

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3 ingredients, that’s all you need for this well-loved recipe! You probably already have the ingredients in your pantry to whip this up today. This dish needs very little introduction. It’s a dish we all grow up to love. We loved it when we were kids, and now our children love it too. Sure, it’s not the healthiest dish but we all deserve a little indulgence once in a while. Moderation is key.

What simplifies the recipe was the use of Yeo’s Baked Beans in Tomato Sauce. I specifically chose to use Yeo’s because it is made with 1st grade quality beans from USA. I feel better knowing where my food source comes from and that they are produced ethically and sustainably. It is also preservative-free and MSG-free. The tomato sauce from the baked beans isn’t overly sweet, has a nice tang that marries nicely with the saltiness from the spam, which balances out the whole dish.

Adding beans to the dish makes it a little healthier because of its nutritional benefits. Beans contain protein, complex carbohydrates, fiber, antioxidants, and important vitamins and minerals, such as folate, manganese, potassium, iron, phosphorous, copper and magnesium.

If you are interested in finding out more, the USDBC website offers a wealth of information from production, nutrition, cook time and bean varieties. You may also check out my previous post, Split Green Pea Samosa for more information on USA dry beans.

I have fond memories of my grandma cooking this dish for me. At times, she will mix it up by cooking a creamy scramble egg with the baked beans. When she is feeling a little fancy, she might caramelise some onions before adding the baked beans and scrambled eggs. Served with chopped scallions over a bowl of steaming hot white rice. My mouth is watering just thinking it. As much as my older daughter is a self-proclaimed ‘vegetarian’, this is one dish she can’t refuse.

Spam Baked Beans

Prep Time 5 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 1 can Yeo’s Baked Beans
  • 1 can Spam diced
  • 1 large russet potato diced
  • 1 tbsp cooking oil
  • Copped coriander to garnish

Instructions
 

  • Heat pan over medium heat with cooking oil.
  • Pan-fry spam until crispy, set aside.
  • In the same pan, pan-fry diced potato until lightly browned and soft.
  • Return spam to the pan and pour in Yeo’s baked beans.
  • Stir to combine and remove from heat.
  • Garnish with chopped coriander and serve.

Notes

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This post was made possible by USA Dry Pea and Lentil Council

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