Kidney Bean Curry

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.