Easy Curried Heirloom Beans Recipes

EASY CURRIED HEIRLOOM BEANS

Steps:

• In 3 quart saucepan boil water.
• Add the dried beans. Boil beans until tender, but not mushy. Cook al dente.
• While beans are cooking, heat oil in heavy skillet over medium heat.
• Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens.
• Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don't burn. Add more oil if necessary.
• Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid ("pot liquor").
• Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally.
• Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice!

VEGETARIAN BEAN CURRY

Steps:

• Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.