Prep 5 mins
Cook 20 mins
This is for the bean lovers!
- 4 cups cooked kidney beans
- 1 onion
- 1 garlic
- 1⁄2 teaspoon cumin
- 1 dash cinnamon
- 1 lime, juice of
- 3 tablespoons tomato paste
- 1 cup water
- 1 tablespoon oil
- 1 small chili pepper
- Saute the chopped onion in oil. Add the garlic, cumin and cinnamon.
- Add the lime juice, then the tomato paste and the water.
- Simmer for 5 minutes.
- Add the beans and the chili pepper and simmer for another10 minutes.
- It's done when it's quite dry,.
- Serve stuffed into pita bread.
With the only fresh veggies in the house being onions and mixed baby kales, I had to whip up something fast. I already had this recipe set aside as one I wanted to try. We include fresh greens in most meals, so I added a couple handfuls of the baby kale just after I added the canned beans. We also love spices, so I doubled the cumin and added two hefty shakes of cinnamon. I used a teaspoon of red pepper flakes instead of a fresh chili, and used nearly a whole bulb of chopped garlic. We ate it on corn tortillas since we didn't have any pitas. I think it would be excellent on cornbread. We'll definitely be eating this again!
Fast, easy & delicious. Served over white rice. Made for Something Old, Something New over inthe Safari Supper Club forum 3/09. :) Oh my, I have made this before! It was fast, easy & delicious this time, too! Served over basmati. Made for Visiting Persia in the NA/ME Forum 6/12.
I can imagine this would be really good in pita but we are gluten free. For us it was 4 stars over recipe#195100 eaten with baby arugula. I used canned kidney beans, cayenne powder instead of chili pepper, to taste, sea salt, freshly ground black pepper, plus the rest. Made for Veggie Swap 31 ~ February 2011.