Kacang Pool
Kacang Pool is a hearty and flavorful dish originating from the Middle East, adapted into a popular Malaysian breakfast staple. It features fava beans (or baked beans) simmered in a rich, spiced gravy with minced beef, onions, garlic, and ginger. Typically served with a fried egg on top, it's a satisfying and comforting meal, often accompanied by toasted bread for dipping.
🧂 Ingredients
- 2 cans (approx. 400g each) Foul medammas (canned fava beans) or baked beans
- 150 g Minced beef
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch, grated Ginger
- 1 tbsp Cooking oil
- 1 tbsp Ghee or butter
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground fennel seeds
- 1 tsp Chilli powder (optional)
- 1 tbsp Tomato sauce (optional, for less spice)
- 1 cup Water
- to taste Salt
- to taste Ground black pepper
- 4 Eggs
- as needed Bread (for serving)
- as needed Diced onions (for garnish)
- as needed Diced tomatoes (for garnish)
- as needed Diced green chilies (for garnish)
- as needed Lime (for serving)
👨🍳 Instructions
- 1
Drain the foul medammas (or baked beans) and rinse them to remove excess sauce. Mash one can of beans until mostly smooth, leaving the other can mostly whole. Alternatively, blend the beans with a little of their liquid until you reach your desired consistency.
💡 Tip: Mashing some beans helps to thicken the stew, while leaving some whole provides texture. - 2
In a small pan, dry-toast the cumin, coriander, and fennel seeds over low heat until fragrant. Let them cool and grind them into a fine powder. If using pre-ground spices, skip this step.
💡 Tip: Toasting whole spices enhances their aroma and flavor. - 3
In a medium saucepan or pot, heat the cooking oil and ghee (or butter) over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and grated ginger and sauté until fragrant.
💡 Tip: Sautéing the aromatics properly builds a strong flavor base. - 4
Add the ground spices (cumin, coriander, fennel) and curry powder (and chili powder if using) to the pot. Stir and cook for another minute until fragrant.
💡 Tip: Cooking the spices briefly releases their essential oils and deepens their flavor. - 5
Add the minced beef to the pot and stir-fry until it is browned and cooked through. Break up any large chunks.
💡 Tip: Ensure the beef is fully cooked before adding the beans. - 6
Add the mashed and whole beans to the pot. Stir in the water (and tomato sauce, if using). Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. If the mixture becomes too thick, add a little more water.
💡 Tip: Simmering allows the flavors to meld and the beans to soften further. - 7
Season the Kacang Pool with salt and black pepper to taste. Remember that canned beans can be salty, so taste before adding too much salt.
💡 Tip: Adjust seasoning carefully, as ingredients like canned beans and curry powder already contain salt. - 8
While the Kacang Pool is simmering, prepare the accompaniments. Fry the eggs sunny-side up or to your preference. Toast slices of bread.
💡 Tip: A runny yolk is ideal for mixing into the Kacang Pool. - 9
To serve, ladle the Kacang Pool into individual bowls. Top each serving with a fried egg. Garnish with diced onions, tomatoes, and green chilies. Serve immediately with toasted bread and lime wedges on the side.
💡 Tip: Squeeze lime juice over the dish just before eating for a burst of freshness.
💡 Pro Tips
- ✓For a vegetarian version, omit the minced beef and use vegetable stock instead of water.
- ✓Adjust the amount of chili powder or add fresh chilies to control the heat level.
- ✓Some recipes suggest adding a bay leaf during simmering for extra aroma.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some versions use kidney beans or other types of cooked beans instead of fava beans.
- A splash of tamarind juice can add a pleasant tanginess.
- For a richer flavor, use a combination of oil and ghee.