Sadia Hussain
Jul 14, 2019
Kidney Beans Recipe
Kidney beans are a complete source of fiber and protein. Kidney beans are commonly used in chili but I like them in salads and cooked on their own in this delicious recipe.
This kidney bean dish takes me back to my childhood. I have vivid memories of eating this at our family friends', Jeet Uncle and Marylin Auntie's, home. I recall their warm hospitality and although I have not met them for many years, I have fond memories of happy times spent with them.
Marylin Auntie served this dish with white rice, and that's how I enjoy it. I have tried to mimic the look and taste of her curry. It's a simple, wholesome dish which can be prepared in no time at all by using canned kidney beans, so please give it a try.
Kidney Beans Recipe
Sadia Hussain
SERVES
4
TOTAL TIME
30 Minutes
INGREDIENTS
Cooking oil
1 large onion, finely chopped
1/2 teaspoon ginger paste
1 tomato, chopped
1/2 teaspoon salt or to taste
1/2 teaspoon red chili powder or to taste
1/2 teaspoon coriander powder
1 cup water
1 can kidney beans, drained and rinsed
A handful of fresh coriander, chopped.
METHOD
In a large pan heat oil and sauté onions until soft and translucent.
Add ginger paste and tomatoes and simmer until it becomes a thick paste.
Add salt, red chili powder, coriander powder and simmer for a few minutes.
Add water and cook for 5 minutes.
Add kidney beans and simmer for a 5 minutes.
Mix in fresh coriander.
Tips and Bits
You can soak dry kidney beans overnight, boil the next day and cook according to directions.
Add more water if you like a thinner gravy.
Roast and grind coriander seeds to a powder. Store in an airtight container.
You can grind the thick paste, before adding kidney beans, if you prefer a smoother gravy.
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