Kidney beans seem to be a pantry staple for me – they go on
sale in the fall, when chili season is in full swing, and I never seem to be
able to eat them all. “Buy 10 Get One Free” in hindsight never looks as good. Here is a super simple way to use those canned
kidney beans that are crowding out your pantry. I realize this looks plain and
too simple to be worth your precious can of kidney beans, but it’ worth a try
at least. It’s deceptively delicious. In fact, I’m going to need more cans of
kidney beans to make this again. It’s cheap. It’s spicy. It’s quick. It’s tasty.
Here’s what
you need:
1 onion,
chopped
2 garlic
cloves, minced
2 inch piece
of fresh ginger, peeled and minced
1 small bunch
of cilantro : you’ll need both the stalks and leaves.
1 t cumin
1 t paprika
2 t garam
masala
14-16 oz can
of chopped tomatoes
14-16 oz can
of dark red kidney beans, in water (don’t drain them)
Rice
Here’s what
you do:
Sautee the
onions for a few minutes in a drop of oil. You can also use the ‘water saute’
method to make this fat free. Simple allow the natural juices of the onion to
emerge over low heat, adding literally 1 T of water every so often. They will eventually
soften and brown.
Add the
garlic, ginger, and cilantro stalks and continue to cook for a few minutes. (Use
the same ‘water saute’ method)
Add the
spices and warm them. (It smells really good!)
Add the can
of tomatoes and all the liquid and also the can of beans and all the liquid.
Simmer for about 10 minutes to meld the flavors and allow it to thicken a bit.
Add the
leaves of cilantro at the last minute and serve over rice.
