I’m developing a mental collection of recipes that are easy, quick, cheap and call for ingredients that I usually have on hand. That way, when I’m feeling tired and lazy and am tempted to order in, I have options. If I decide to cook, I feel like a total hero. Today’s recipe fits the bill perfectly. It came from Mark Bittman’s How to Cook Everything Vegetarian.
Spicy Red Beans, Indian Style
– 1 pound dried red beans, washed, picked over and soaked (we used a 19oz can of red kidney beans, drained and rinsed)
– ½ teaspoon cayenne, or to taste
– 2 tbsp neutral oil, like grapeseed or corn (we used olive oil)
– 1 tbsp peeled and minced fresh ginger
– 1 tbsp minced garlic
– 1 tsp fennel seeds (these got left out because I don’t like fennel)
– 1 tsp ground cinnamon
– Pinch ground cloves
– 1 tbsp ground cardamom
– 1 bay leaf
– 1 tsp ground turmeric
– 2 cups chopped tomato (we used a 28oz can)
– 1 tbsp garam masala or curry power
- Cook the beans in water to cover with the cayenne until they are just about tender; this will take 1 to 2 hours, depending on their freshness and whether you soaked them. (I will freely admit at this juncture that I have never cooked dried beans before in my life. I’m sure they probably taste better and they’re cheaper and more environmental and bla, bla, bla. If I had to do this every time I ate beans, I would probably never eat beans.)
- Meanwhile, put the oil in deep skillet or large pot over medium heat. When hot, add the ginger, garlic, fennel, cinnamon, cloves, cardamom, bay leaf and turmeric and cook, stirring, for about a minute. Add the tomato and cook, stirring occasionally, until it breaks up a bit, 5 minutes or so.
- Drain the beans, reserving a little of their cooking liquid, and add them to the tomato sauce along with a large pinch of salt (I never do this). Continue to cook until the beans are fully tender, adding a little of the bean cooking liquid if necessary. When the beans are done, add the garam masala, taste and adjust the seasoning, and serve.
Serves 8
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