Savory Kidney Beans
"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."
photo by Inge 1505
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
2-3
ingredients
-
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 tomatoes, 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
- Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
- Add ginger and cook 1 minute more.
- 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.
- Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
- 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.
Questions & Replies
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When it says “cook on high heat to reduce liquid,” what liquid would there be, if you’ve drained the kidney beans? I don’t see anything in the recipe that provides liquid.
Reviews
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Made this last night, easy to prepare, happened to have all the ingredients on hand except green onions. Actually tasted better today when I ate the leftovers for lunch! Will definitely make again. -
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. -
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.
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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. -
Delicious and quick.
see 1 more reviews
Tweaks
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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.
RECIPE SUBMITTED BY
Hi,
I am German and I live with my husband Thorsten (Chef Thorsten)in the former German capital Bonn, a rather small town near Cologne at the river Rhine.
I work in a teashop (a TeaGschwendner franchise shop, see my web site link) situated in a quaint little old house in the center of Bonn and like it a lot. I enjoy to make myself comfortable with a cup of tea and a book (an old cookbook is good).
