Kidney Bean Tashrib Recipes

Steps:

• Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
• Add ginger and cook 1 minute more.
• Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
• Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
• Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.

Steps:

• Mash up kidney beans.
• Then add spices, carrot and bread crumbs until they form patties.
• Place patties in a baking dish and bake at 350 for 20min.

Steps:

• Boil the beans on medium heat until tender, about 1 hour.
• Tear the bread into medium-sized pieces.
• Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
• Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
• Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of the oil, which is the right thing to be); season with salt.
• Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
• Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
• The best drink that goes well with this recipe is cold yogurt.
• Enjoy.

Steps:

• In a large nonstick skillet coated with cooking spray, cook the beans, chili powder and cumin in 1 teaspoon oil for 3 minutes. Stir in 1/2 cup salsa; bring to a boil. Reduce heat; simmer, uncovered, for 3-6 minutes or until thickened. , Meanwhile, brush both sides of tortillas with remaining oil. Place on an ungreased baking sheet. Bake at 400° for 5-8 minutes or until crisp. , Spoon bean mixture over tortillas. Top with lettuce, sour cream and remaining salsa.

Steps:

• Fry the chicken pieces in some oil, or deep fry, and set aside.
• Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
• Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
• Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
• Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
• P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
• The Iraqi people put in whatever they have leftover; be creative and add what you like.