Bombay Kidney Beans

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
• 1 (1 lb) can tomatoes, chopped, undrained
• 2  teaspoons honey
• 1 -2  teaspoon curry powder
• 1⁄4-1⁄2 teaspoon ground cumin
• 1⁄4-1⁄2 teaspoon ground ginger
• 1⁄8-1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon salt (or more, to taste)
• 1⁄8 teaspoon pepper (optional)
• 1  tablespoon cornstarch
• 1 1⁄2 tablespoons water

Directions

1. Combine beans, tomatoes, honey and seasonings in a medium saucepan.
2. Bring to a boil, stirring occasionally.
3. Reduce heat, cover, and simmer 10 minutes.
4. In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
5. Add to saucepan.
6. Cook 2-3 minutes, stirring constantly, until slighly thickened.
7. Serve over rice.