No fava beans? Make kacang pool with baked beans instead! This easy 30-minute, pantry-friendly recipe is creamy, satisfying and packed with classic toppings.

Introduction

If you love kacang pool but don’t always have access to fava beans, this baked beans version is the perfect shortcut!

Kacang pool is a Malaysian and Singaporean Malay dish of creamy, spiced beans traditionally made with fava beans. It is usually served with a fried egg, fresh onions, green chillies, herbs, plenty of lime juice, and of course, bread to soak up all that delicious bean stew.

While traditional kacang pool is made with fava beans, I’ve found that canned baked beans work surprisingly well as a pantry-friendly substitute. In fact, this hack has become one of my favourite ways to make kacang pool at home! It’s quick, affordable, and uses an ingredient that is much easier to find.

The result? A hearty, comforting meal that comes together in under 30 minutes, with all the aromatic spices and toppings that make kacang pool so special.

Looking for the traditional version?
If you want to make kacang pool with fava beans, check out my Kacang Pool recipe!

Jump to Recipe

What is Baked Beans Kacang Pool?

Kacang Pool or Kacang Phool is the Malay interpretation of Foul Mudammas, a Middle Eastern dish of stewed broad or fava beans. Baked beans kacang pool is an easy shortcut version of the Malaysian and Singaporean Malay breakfast favourite.

Kacang = Nuts
Pool = Foul or Ful (fava beans or broad beans)

Traditional kacang pool is made with fava beans (also known as foul or broad beans), but this version swaps them out for canned baked beans. The baked beans are rinsed and blended into a creamy base, then cooked with aromatic spices, minced beef, and served with all the classic toppings.

While it is not the traditional way of making kacang pool, it is a practical home-cooking hack that delivers the same comforting, spiced bean stew experience.

Think of it as the “I want kacang pool, but I only have pantry ingredients” version!

Compared to the original Middle Eastern version, the Malaysian and Singapore interpretation has more of the spices that we’d typically use in daily cooking. Foul Mudammas is usually spiced with just cumin, while Kacang Pool has the added spices of fennel and coriander seeds. If you’re familiar with Malay cooking, you know that cumin, fennel and coriander seeds are the trifecta of spices that we love to use. Another spice added is curry powder – definitely a Malaysian/Singaporean thing!

Why You’ll Love This Recipe

A quick 30-minute meal – No soaking beans or long cooking times required.
Uses easy-to-find pantry ingredients – No need to hunt down specialty ingredients.
High protein and satisfying – Beans, minced beef, and eggs make this a filling meal.
Budget-friendly – Canned baked beans are affordable and widely available.
Packed with flavour – Aromatic spices transform simple pantry ingredients into something special.
Great for meal prep – The flavours develop even more after resting and it reheats beautifully.

Key Ingredients for Baked Beans Kacang Pool

The Baked Beans Hack

Traditionally, kacang pool is made with fava beans or broad beans. While canned fava beans can sometimes be found in Singapore, they are not as easily available in major supermarkets.

This is where baked beans come in.

Yes, the same canned baked beans usually eaten for breakfast! They work surprisingly well as a substitute because they already have a soft texture that blends beautifully into a creamy bean stew.

For this recipe, I recommend rinsing the baked beans before using them. This removes the sweet tomato sauce and gives you a cleaner bean flavour, allowing the spices to shine.

If you enjoy the tomato sauce flavour, you can absolutely keep it too. Simply use the sauce from the can when blending the beans instead of water for an even richer, sweeter version.

Minced Beef

While traditional kacang pool does not always include meat, I like adding minced beef because it makes the dish heartier and boosts the protein content.

You can omit it for a vegetarian version.

Aromatics

Onion, garlic, and ginger create the flavour foundation of the dish.

Spices

The signature flavour of kacang pool comes from:

Cumin – earthy and warm
Coriander – fragrant and slightly citrusy
Fennel – slightly sweet and aromatic
Curry powder – adds depth and warmth

Dry Toasting Whole Spices (Optional)

I used convenient ground versions of the spices. If you are using whole cumin, fennel, and coriander seeds instead of ground spices, lightly toasting them will help release their natural oils and deepen their flavour.

Add the whole spices to a dry pan over low heat and toast for 1–2 minutes, stirring frequently, until fragrant. Be careful not to burn them; spices can turn bitter quickly when overheated.

Allow the toasted spices to cool slightly, then grind them into a fine powder using a spice grinder or mortar and pestle before adding them to the recipe.

How to Make Baked Beans Kacang Pool

Making baked beans kacang pool is incredibly simple. The key is building layers of flavour, sautéing the aromatics, blooming the spices, then letting the beans simmer so they absorb all those delicious flavours.

1. Blend the Beans and Aromatics

Drain and rinse the baked beans to remove the tomato sauce.
Then blend or process them with water until smooth. This creates the creamy, thick base for the kacang pool.
Next, blend the onion, garlic, and ginger into a smooth paste.

2. Sauté the Aromatics and Spices

Heat oil and ghee in a pot, then cook the onion, garlic, and ginger paste until fragrant and softened.

Once the aromatics have cooked down, add the ground cumin, coriander, fennel, curry powder, chilli powder (if using), and black pepper.
Cooking the spices briefly in oil helps release their aroma and develops the warm, fragrant flavour that makes kacang pool so delicious.

3. Cook the Beef

Add the minced beef and cook until browned, allowing it to soak up all the spiced aromatics.
This step adds savouriness and makes the kacang pool more hearty and satisfying.

4. Simmer the Beans

Add the blended baked beans and stir everything together.
Adjust the consistency with water — kacang pool should be thick and creamy, similar to a hearty bean stew.
Let it simmer for 20–30 minutes, stirring occasionally, to allow the spices to infuse and the flavours to develop.

Let it simmer for longer for deeper flavour. The longer the kacang pool simmers, the more time the spices have to infuse and develop. That said, beans can thicken and dry out quickly, so keep an eye on the consistency and don’t let it cook until dry.

I usually simmer mine for 20–30 minutes, which is just enough time for the flavours to come together while I prepare the toppings and bread. If the kacang pool becomes too thick, simply add a splash of water to loosen it back up.

5. Add the Toppings and Serve

The toppings are what complete the kacang pool!
Serve hot with toasted bread, fried eggs, chopped raw onions, green chillies, fresh cilantro, and plenty of lime juice.
The creamy beans, rich egg yolk, crunchy onions, spicy chillies, and bright lime come together to create the perfect balance of flavours and textures.

How to Serve Baked Beans Kacang Pool

The toppings are what truly complete kacang pool! Serve hot with:

Bread:

perfect for dipping into the creamy beans! If you want to make bread from scratch, I have a few easy recipes:

Egg:

Top this with a runny sunny side up fried egg! the runny yolk mixes beautifully into the stew.

Fresh Ingredients:

Raw red onions – adds crunch and freshness
Green chillies – for heat
Fresh cilantro – adds brightness
Lime juice – balances the rich, earthy flavours

Don’t skip the lime! The acidity cuts through the richness and brings everything together.

High Protein Upgrade

This baked beans kacang pool is naturally filling thanks to the combination of beans, beef, and eggs.

For a higher protein meal:

Increase the minced beef portion.
Serve with a fried egg (or two).
Add extra beans if you prefer a larger serving.

With minced beef, baked beans, and a fried egg, one serving can provide around 30g protein, making it a satisfying breakfast, lunch, or dinner.

Frequently Asked Questions

Can I Use Fava Beans for this Recipe?

If you want to use fava beans in this recipe, you can! Simply replace the baked beans here with fava beans; there is no alteration needed to make this Kacang Pool.

You want to get the canned versions, for the sake of convenience. If you are using dried beans, you will need to prepare and boil the beans until it is cooked before continuing with the recipe.

I have a dedicated recipe post on making the real-deal Kacang Pool which includes instructions to cook dried fava beans here.

Can I use Other Beans?

Absolutely!

While baked beans are my favourite shortcut for this recipe, you can use other canned beans too. I’ve made countless pots of kacang pool using chickpeas, kidney beans, black beans, and butter beans.

Each bean gives the dish a slightly different texture and flavour, but they all work beautifully with the aromatic spice base.

Is This Vegetarian?

This recipe includes minced beef, but kacang pool itself can easily be vegetarian.
Simply omit the minced beef for a vegetarian version.

Is This Spicy?

Not really! This is actually one of the rare Malay dishes that is not naturally spicy.
The chilli powder in this recipe mainly adds depth rather than heat. Feel free to omit it if serving sensitive eaters.

If you want a spicy version, add sambal or chilli paste when sautéing the aromatics.

Storage and Reheating

How to Store Kacang Pool

Kacang pool stores beautifully, making it a great dish to prepare ahead of time.

Allow the kacang pool to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days.

The flavours will continue to develop as it rests, and you may find it tastes even better the next day!

Can I Freeze Kacang Pool?

Yes, kacang pool freezes well.

Freeze the kacang pool in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

I recommend freezing the kacang pool without the toppings. Add fresh onions, chillies, cilantro, lime juice, and fried eggs when serving.

How to Reheat Kacang Pool

Kacang pool thickens as it cools, so you may need to loosen it with a splash of water when reheating.

Stovetop: Transfer the kacang pool to a pot and reheat gently over medium-low heat, stirring occasionally. Add water a little at a time until it reaches your preferred consistency.

Microwave: Reheat in short intervals, stirring between each interval, until warmed through. Add a splash of water if needed.

Serve with fresh toppings and bread as usual.

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5.0 from 7 votes

Course: Recipes

Servings

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servings

Prep time

minutes

Cooking time