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.