Korean Spiced Kidney Beans 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.

KOREAN SPICED KIDNEY BEANS

Steps:

• Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
• Add beans.
• Bring to a boil over medium heat, stirring occasionally.
• In a small bowl, dissolve cornstarch in 1/4 cup water.
• Add to bean mixture.
• Cook, stirring constantly, 1-2 minutes.
• Serve over rice.

KOREAN KIDNEY BEANS

Steps:

• Combine soy sauce, brown sugar, 1/3 cup water, hoisin sauce, garlic, and ginger, and kidney beans in a saucepan. Bring to a boil over medium heat, stirring occasionally.
• In a small bowl, dissolve cornstarch in 1/4 cup water, and add to the bean mixture. Cook, stirring constantly, for a couple of minutes, until heated through.

CREOLE KIDNEY BEANS

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 1 3/4 quart casserole or spray with a nonstick cooking spray.
• Heat vegetable oil in a large nonstick skillet over medium heat.
• Add onion, bell pepper, and garlic. Cook, stirring frequently, 5 minutes.
• Add remaining ingredients to skillet. Cook, stirring frequently, 5 minutes more. Spoon mixture into prepared casserole.
• Cover tightly and bake 45 minutes.
• Remove and discard bay leaf before serving.

SPICY RED BEANS AND RICE

Steps:

• Sort and rinse beans. In a large Dutch oven or kettle, place all ingredients except parsley and rice. Bring to a boil, then simmer, covered, 3 to 4 hours or until beans are tender. Stir occasionally, adding water as needed to make a thick gravy. Just before serving, remove bay leaves and stir in parsley. Serve over rice.

SWEET AND SPICY KIDNEY BEANS

Steps:

• Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
• After those just start to wilt, add garlic and dry spices.
• Continue until aromatic and golden.
• Add tomatoes and cook until they soften and release liquid.
• Reduce heat and add remaining ingredients.
• Simmer until slightly thickened.
• If mixture gets too thick, add water.
• Serve as a side dish or with noodles or rice.
• I had them as a main course with no-yolk egg noodles and it was surprisingly good.

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.