Enjoy this Indian recipe for Rajma (red kidney beans) with white or brown rice if it's available. You can buy the kidney beans in the market, have your kitchen helper wash and clean them, soak overnight, boil and then freeze in 2 cup portions for the equivalent of 1 can. They are handy to have around if you find yourself with unexpected company and you need to add a little more protein to your meal or soup.
- ¼ cup and 2 tablespoons soy oil
- 1 tsp black pepper
- 4 tsp cinnamon
- 1 tsp cardamon
- 2 TBS curry powder
- 2 bay leaf
- 4 onions, chopped
- 12 roma (plum) tomatoes, chopped
- 8 cloves garlic, minced
- 3 TBS minced fresh ginger root
- 2 teaspoons powdered red pepper or dried Cajun pepper (optional)
- 2 (15 ounce) cans kidney beans, drained (4 cups)
- salt to taste
- 12 sprigs cilantro, minced
Heat oil in a large saucepan over a medium heat. Stir in black pepper, cinnamon, cardamom, curry powder and bay leaf. Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro.
Nutrition facts (per serving)
Calories (kcal) 484
Cals from Protein 12%
Total Fat 23.1g
Cals from Fat 40%
Cals from Carbohydrates 46%