Mark Bittmans Spicy Red Beans Indian style
From chuckieb 14 years ago
- 120 minutes to make
- Serves 4
A nice twist on the classic 'Baked Beans'. Very fragrant! Freezes beautifully!
Ingredients
- 1 1/2 cups dried Romano beans shopping list
- 1/2 tsp.cayenne shopping list
- 2 tbsp. vegetable oil shopping list
- 1 tbsp. minced ginger shopping list
- 1 tbsp. minced garlic shopping list
- 1 tsp. fennel seeds shopping list
- 1 tsp. ground cinnamon shopping list
- pinch of ground cloves shopping list
- 1 tbsp. ground cardamom shopping list
- 1 bay leaf shopping list
- 1 tsp. ground turmeric shopping list
- 1 28 oz. can diced tomatoes (don't bother to drain) shopping list
- fresh ground pepper to taste shopping list
- 1 tbsp. garam masala or curry powder shopping list
How to make it
- Soak the beans overnight or for twelve hours. Put in a big pot and cover with water to which you have added the cayenne. Cook for 1 1/2-2 hrs until just about tender.
- Meanwhile, put the oil in a 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 can of tomatoes and cook, stirring occasionally , about 5 minutes or so.
- Drain the beans and add them to the tomato sauce along with the fresh ground pepper. Continue to cook until the beans are fully tender. When the beans are done, add the garam masala, taste and adjust the seasoning, and serve.
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