"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 02-23-2005, 09:56 AM   #1
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Spiced red beans

Spiced red beans


1 cup dried red kidney beans
5 cups cold water to soak beans
3 cardamom pods
1 cinnamon stick, 2 inches long
2 bay leaves
3 Tbsp. peanut oil
1 large onion, thinly sliced
3 cloves fresh garlic, chopped fine
1 Tbsp. fresh ginger root, peeled and chopped fine
1/2 tsp. ground turmeric
1 tsp. garam masala
1/4-1/2 tsp. powdered cayenne pepper
4 fresh plum tomatoes, peeled, seeded, and chopped
1 cup low salt chicken stock, fresh or canned
1/2 tsp. kosher salt


Pick over beans to remove any foreign matter or damaged and discolored beans. Soak beans in 5 cups cold water for 12 hours or overnight.

Drain soaked beans, discard soaking water, then rinse beans under cold running water. Put beans and 5 cups fresh water in a pot that will hold everything with room to spare. Bring beans to a boil over medium-high heat, reduce heat and let beans cook at slow simmer for 1 hour or until they become tender. Drain beans and set aside.

Heat a heavy-bottomed skillet over medium heat for 1 minute, then add the cardamom, cinnamon stick, and bay leaf. Roast spices for 1 minute, being careful not to let them burn.

Add oil. When spices start to sizzle, add onion and cook until onion starts to brown. Add garlic and ginger and continue cooking mixture until onions turn a medium brown. Add turmeric, garam masala, and cayenne pepper, and cook for another minute, stirring constantly to prevent burning.

Add chopped tomatoes, chicken stock, salt, and beans. Adjust heat to lowest possible point, cover skillet, and slowly simmer mixture for about 10 minutes. Let beans rest after cooking for 10 minutes before serving.


Raine is offline   Reply With Quote
Old 02-28-2005, 02:34 AM   #2
Head Chef
Zereh's Avatar
Join Date: Aug 2004
Location: Bellevue, WA
Posts: 1,503
I made these for dinner tonight. I loved the flavors (I'm a huge fan of Indain food). The only thing I disliked was that I used kidney beans, which is kind of foolish since I'm not a huge fan of them, but that's what I had in the pantry ...

Anyway, I'll be trying them again with some other kind of "red" bean next time. This one's a keeper.


Zereh is offline   Reply With Quote
Old 02-28-2005, 06:37 AM   #3
Executive Chef
Raine's Avatar
Join Date: Jun 2004
Location: NC
Posts: 3,549
Glad you enjoyed it.
Raine is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Black Beans & Rice Raine Pasta, Rice, Beans, Grains... 4 01-26-2006 03:18 PM
SWEET COUNTRY BEANS Raine Pasta, Rice, Beans, Grains... 0 03-04-2005 12:22 PM
Boston Baked Beans Raine Pasta, Rice, Beans, Grains... 0 02-23-2005 11:00 AM
Ranch Beans Raine Pasta, Rice, Beans, Grains... 0 07-12-2004 12:31 PM

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:29 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.