Monday, March 7, 2016

Northern Indian Kidney Bean Stew

This is a really easy and versatile meal -- add in chopped mushroom, cauliflower, eggplant or spinach to your liking.  Serve it over 3 cups rice, barley, or with some naan or hearty bread.

Already mixed in with the rice-- not as pretty, but you get the idea

North Indian Kidney Bean Stew
serves 6
  • 3 cans dark red kidney beans, rinse and drain
  • 3 TBLS minced garlic
  • 1 large jumbo red onion, chopped
  • 1 1/2 TBL minced ginger
  • 1 TBLS dried basil
  • 1 1/2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1/2 tsp paprika
  • 2 15oz cans crushed tomatoes
  • 2 TBLS lemon juice
  • 3 TBLS chopped cilantro
-- Combine everything in crockpot, low for 6 hours.  Add lemon juice and cilantro at end.
-- Stovetop: Saute onion with garlic and ginger.  Add dry spices and cook another 2-3 minutes until very fragrant.  Add in tomatoes and beans and simmer 30 minutes until heated through and beans start to break apart.  Add lemon juice and cilantro at end.

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