Recipe by breezermom
Red kidney beans are very nutritious. They are, however, harder to digest than other beans, which is why they're traditionally cooked with seasonings that help break them down, such as ginger. Use spices that are as fresh as possible--their health benefits, let alone their flavors, will be more potent that way. Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. From Sunset. Cooking time does not include the time needed to cook your rice or cook dried beans, if using.
Top Review by Dr. Jenny
This made for a great dinner last night for DH, myself and my friend. We all really enjoyed it. I loved the combination of spices, giving it a really nice flavor and the perfect amount of heat from the serrano. I made in my Dutch oven and did need to let the sauce simmer a lot longer than 20 minutes in order to get it to reduce to the right consistency (however, we were all hanging out and didn't mind waiting). We served over basmati rice. Thanks for an enjoyable meal! Made for Spring 2013 Photo Tag.
- 3 tablespoons vegetable oil
- 1 medium onion, chopped (1/2 cup)
- 1 cinnamon stick (2-in.)
- 1 bay leaf
- 1 tablespoon garlic clove, minced
- 1 tablespoon ginger
- 1 teaspoon fennel
- 1 teaspoon cumin seed
- 3 green cardamom pods, cracked open
- 1⁄4 teaspoon cayenne
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon garam masala
- 1 (14 1/2 ounce) can plum tomatoes, whole peeled without juice
- 1 serrano chili, stemmed, seeded, and minced
- about 1 tsp. salt
- 6 cups red kidney beans, about four 14-oz . cans, rinsed and drained (may use dried beans that have been cooked)
- 1⁄2 head cauliflower, cut into 1/2- to 1-in . florets
- 1 -1 1⁄2 tablespoon lemon juice, freshly squeezed
- 1⁄2 cup fresh cilantro stem, coarsely chopped, loosely packed
- 6 -8 cups brown rice, hot cooked
Directions See How It's Made
- Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened.
- Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute.
- Shred tomatoes into pot with your fingers. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
- Season beans with salt if needed. Stir in lemon juice and cilantro.
- Serve hot over brown rice, with plain yogurt on the side if you like.