Red Kidney Beans with TurnipIf you enjoyed this recipe you may also like:
1 cup dried red kidney beans
3 tablespoons olive oil
1 pound turnips, peeled and cut into wedges
1 onion, chopped
3 cloves garlic, minced or crushed
3 hot green chilies, seeded and minced
1/2 inch piece fresh ginger, minced
1/2 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon sea salt, or to taste
Rinse the kidney beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and put the beans in a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside along with the cooking liquid.
Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the turnips and fry until browned on each side. Remove with a slotted spoon, drain on paper towel, and set aside. Add the onion to the saucepan and fry until the edges begin to brown, about 6 to 8 minutes. Turn down the heat slightly and add the garlic. Stir for a few moments, then add the chilies, ginger, cayenne and turmeric, and stir to coat the onion.
Now stir in the turnip, beans, and 1 cup of the reserved cooking liquid from the beans. Bring to a low boil, then reduce the heat to low and simmer for 10 to 15 minutes or until the turnips are tender, adding a little extra of the beans' cooking liquid if necessary. Remove from heat and season with salt.
Serve on a bed of hot white or brown rice. Serves 4 to 6.
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