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Deneshs Killer Kidney Beans

What you need: 

2 tablespoon Canola Oil
2 Medium Onions (finely chopped)
2 inches fresh ginger (peeled and finely chopped)
6 to 8 cloves fresh garlic (pelled, crushed, and finely chopped)
4 large tomatoes (chopped) or 1 26 oz can crushed tomatoes
1 to 2 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1/4 teaspoon ground cumin seed
1 1/2 cups dried kidney beans or 2 cans
1/2 can tomato paste
2 or 3 sprigs fresh cilantro (chopped).

What you do: 

Dinesh invented the original version of this, but I have modified it extensively.
If you use dried kidney beans, you need to soak them for about 8 hours in enough water to thoroughly cover them. Then, drain and place in a pot with enough fresh water to once again cover thoroughly (You may want to add about 1 tsp. salt.). Bring to a boil, reduce heat, and simmer until beans are tender (about 45 min.). Drain and set aside.
Heat oil in a large skillet and then saute onions until they begin to wilt. Add ginger and garlic and mix well. Stirring often, allow mixture to cook for about 3 minutes.
Add tomatoes and stir frequently until they cook (canned tomatoes are already cooked).
Add all the spices and salt (1 tsp for canned tomatoes and 2 tsp. for fresh.) Stir well and allow to cook for 4 to 5 minutes.
Stir in the Kidneys and tomato paste and cook another 4 to 5 minutes.
Stir in Cilantro and serve hot.
For a nice variation, try adding a large zucchini and/or 1/2 pound firm tofu at the beginning with the onions.
I make this often and never seem to get tired of it.

Preparation Time: 
30-45 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This is nearly exactly how my husband makes them - absolutely delicious!
My husband is a meat-eater (albeit very veg-friendly), so we have no hesitations to feed to other meat-eaters.

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I make this for dinner about once a week. It is sooo good! I make half the recipe for just my husband and I. I fed this to 2 meat-eaters and they both loved it!  ;)b

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I was surprised, but I absolutely love this. It turns out to be a great pasta sauce. The fresh cilantro and fresh ginger really make this dish sing! I could eat this several times a week, no problem! Thanks!

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How much ground ginger would I use instead of fresh?

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great and easy recipe!

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yummmmmm

i love the rich tomatoey taste with the currry powder.
i added a but more curry powder than it called for and put less onions and garlic in.
i wish i tried it with the salsa and hot sauce, it would have been a good addition!

very good on its own and with couscous

will be making a lot over winter!!!

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This was absolutely amazing! My husband has suggested that we make it daily!  :D
We follwed Ashley Griswold's idea of adding a couple tablespoons of salsa, and then we threw in some raisins and halved ripe olives in just for fun and served it over brown rice. This is now one of my favorite recipes! Thanks for sharing!

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I'm eating this right now, and it's really good...I made a few adjustments. I added a couple of heaping tablespoons of salsa I had in the fridge, and a few shots of hot sauce. I unfortunately did not have any cilantro or I would've added that as well.

I will be making this for my work lunches!

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This is really good and interesting.  Almost like a chili, but the ginger gives it an interesting twist.  I didn't serve it over anything, and it was pretty good on its own even.  Will definitely make again.  Thanks!

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