Red Kidney Bean Stew

I usually boil beans for this recipe. You can use canned beans but I’m not sure the taste will be exactly the same as those made from scratch. The yoghurt is the secret ingredient here, please do not omit it. The sugar balances the yoghurt and a little kick of hot pepper is necessary too. Have a pleasant week!

Red Kidney Bean Stew

Preparation time: 15 minutes; Cooking time: 2 hours;  Serves: 4-6

Ingredients

  • 2 cups dried red kidney beans
  • 5 cups water
  • ¼ teaspoon baking soda
  • 2 green chillies cut lengthwise 
  • 1 large onion finely chopped in a chopper
  • 3 teaspoons, garlic chopped
  • 3 teaspoons ginger finely grated
  • 4 tablespoons cooking oil 
  • ¼-1 teaspoon red hot chilli powder or cayenne pepper
  • 2 large tomatoes chopped (or 1 scant cup canned diced tomatoes + ¼ cup passata or crushed tomato or tomato sauce)
  • ½ cup yoghurt 
  • 2 teaspoons sugar
  • 1 tablespoon ghee
  • ¼ cup chopped cilantro

Instructions

  1. Soak the beans overnight or for 6-8 hours. Pour out soaking water and rinse the beans several times. Place the bean in a deep pot. Add the water, baking soda, green chillies and 1 teaspoon each crushed garlic and grated ginger, bring to a rapid boil then reduce the heat and simmer for 90-105 minutes or until the beans are very soft.
  2. Heat the oil on medium high heat and add the onion with a little salt. Cook for about 5-7 minutes or until the moisture is evaporated. Add the remaining garlic and ginger and cook another minute.
  3. Stir in chilli powder and tomatoes. Cover the pan and cook about 10 minutes, stirring from time to time until the moisture evaporates and the oil begins to glisten and separate.
  4. Add the yoghurt and cook another 5-10 minutes or until the mixture is thick and smooth.
  5. Add the cooked beans (do not drain the water), the sugar, ghee, and half the cilantro. Simmer another 15 minutes on medium-low heat. Garnish with cilantro and serve hot.

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Step By Step Photos

Heat the oil on medium high heat and add the onion with a little salt. Cook for about 5-7 minutes or until the moisture is evaporated. Add the remaining garlic and ginger and cook another minute.

Stir in chilli powder and tomatoes. Cover the pan and cook about 10 minutes, stirring from time to time until the moisture evaporates and the oil begins to glisten and separate..

Add the yoghurt and cook another 5-10 minutes or until the mixture is thick and smooth.

Add the cooked beans (do not drain the water), the sugar, ghee, and 1 tablespoon cilantro. Simmer another 15 minutes on medium-low heat.

Garnish with cilantro and serve hot

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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