Kidney Beans On Rye Caraway Recipes

EASY KIDNEY BEAN CURRY

Steps:

• Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
• Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
• Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.

CARAWAY-MUSTARD KIDNEY BEANS

Steps:

• Dry sauté the cabbage and leeks in a large pot over medium-high heat, stirring frequently, for 3 minutes.
• Add the kidney beans, broth, mustard, and caraway seeds and bring to a simmer.
• Decrease the heat to low and cook until the liquid is almost gone, 8-10 minutes.
• Serve hot.

KIDNEY BEANS ON RYE CARAWAY

Steps:

• Drain the kidney beans by partially opening one side of the can and fully opening the other side. Rinse the juice out.
• Toast the bread slices.
• While the bread is still hot, hold the bread with tongs or an oven mitt while rubbing the stick of butter on the bread until the desired amount is applied.
• Place a handful of kidney beans on the bread.
• Sprinkle enough salt and pepper to taste.