Savory Kidney Beans

Inge 1505's Note:

Kidney Beans in an indian-style tomato sauce. Can be prepared ahead and reheated. Serve with bread and a fruity chutney or a yoghurt salad.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 2

For beans

• 1 (14 ounce) can kidney beans, rinsed and drained
• 2 tablespoons oil
• 1 1/2 teaspoons cumin seeds, whole
• 1 cup onion, minced (about 1 medium)
• 1 1/2 tablespoons fresh ginger, minced
• 1/4 teaspoon dried thyme
• 1 cup tomato, diced (about 1 medium)
• 1 tablespoon tomato paste
• 1/8 teaspoon salt
• 1/4 teaspoon pepper

For garnish

• 1/4 cup fresh cilantro or 1/4 cup parsley, minced
• 1 green onion, diced
• 1 -1 1/2 tablespoon fresh green chile, minced

Directions:

1. Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
2. Add ginger and cook 1 minute more.
3. Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
4. Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
5. Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.

Reviews

[VegSocialWorker]

Delish! It's super easy and healthy, making it a great week-night meal. I doubled the recipe (so we would have leftovers for lunches) and left out the oil to reduce the fat. I served it over red rice with a little plain yogurt and a side of asparagus. Thanks for posting, I'd make this again.

[Chef #741591]

Very tasty. Quick and easy. I used 420 gram tin of four bean mix and replaced the chilli powder with a fresh red chilli. I kept the same quantities for the rest of the ingredients. I did not drain the beans. Served with rice.

[rebopshebop]

This was tasty. I recommend adding yogurt to the dish itself. The flavors taste much more balanced with the addition of the creamy yogurt (I used plain whole milk yogurt). I suppose you could do the same with a little cream. I plan on making this again, but will try cooking the onions in ghee instead of oil.