Sadia Hussain

Kidney Beans Recipe

Kidney beans are a complete source of fibre 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

  1. In a large pan heat oil and sauté onions until soft and translucent.

  2. Add ginger paste and tomatoes and simmer until it becomes a thick paste.

  3. Add salt, red chili powder, coriander powder and simmer for a few minutes.

  4. Add water and cook for 5 minutes.

  5. Add kidney beans and simmer for a 5 minutes.

  6. 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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