Food, drink, film and other random thoughts from The Lone Star State.

Thursday, October 26, 2006


3 C Kidney Beans, cooked - liquid retained
3 C Onions, chopped
2 T Ginger, chopped
3 T Garlic, chopped
2 T Garam Masala
2 T Cumin
2 T Coriander
2 C Tomato, chopped
1 T Salt
1 tsp. Tumeric
3 Jalapeños, seeded and chopped
1 T Aleppo Pepper (mild red pepper)
1/4 C Oil (olive or canola)
Cilantro, Chopped

1 Process garlic, ginger and onion into a paste. You can do this in a processor or do it old school in a mortar/pestle.

2 Stir-fry paste in oil until it starts to brown. Add jalapeños and stir fry for an additional minute or two.

3 Add tomatoes and stir to blend. Add seasonings, except cilantro, and stir.

4 Add kidney beans (with cooking liquid) and stir. Taste and adjust. Cook covered over medium-low for 30 minutes, then uncovered to desired consistency. Serve over basmati with chopped cilantro to garnish.

If you are hot pepper adverse, leave out the jalapeños. One pepper makes it Midwestern hot. 2 peppers makes it Cajun hot. 3 peppers makes it 4-alarm Indian hot. Proceed accordingly.

I usually make a basmati with dried currants and toasted pine nuts to go with this.

If you are using canned kidney beans or canned tomatoes I would leave out the salt.


Blogger john said...

That looks really good.

11:31 AM

Blogger Jim said...

It is, John. I used to think my Shrimp Vindaloo was the best Indian thing I made but now Rajamh is tops. (ooo, note to self, Shrimp Rajmah :)

7:46 PM

Blogger steve'swhirlyworld said...

I LOVE BEANS...this looks like a great dish.

11:05 AM

Blogger Jim said...

Enjoy, Steve. Oh yeah and it freezes nicely too!

4:57 PM

Blogger The Persian said...

no no that looks to die for. You make me want to go crazy in the kitchen putting together your recipes.


8:50 PM

Blogger Jim said...

Go crazy with this one, Jim!

11:01 AM


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