PUNJABI RED BEANS
from "5 spices, 50 dishes" by ruta kahate. you must soak the red beans in cold water for 8 hours or overnight.
Provided by hannahactually
Categories Beans
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour.
- meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt.
- simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using.
- this dish tastes best the day after it's made. reheat gently over medium heat to serve.
Nutrition Facts : Calories 221.3, Fat 11.2, SaturatedFat 0.8, Sodium 1393, Carbohydrate 25.5, Fiber 6.4, Sugar 5.2, Protein 7
PUNJABI RAJMA (KIDNEY BEANS)
This is my version of a recipe from the Hare Krishna website(www.harekrsna.com). This site is a goldmine for Indian vegetarian recipes. I also love the fact that Hare Krishna cooking doesn't use garlic and onions (which I do love), but substitute Hing or asafoetida powder. It's great when you're too lazy to chop/cry while chopping, and hing has its own healthy properties. I believe it is supposed to be an anti-flatulent for one thing. This dish is sort of like an Indian bean chili (an oxymoron for some). I ate it mixed with some basmati rice I cooked in my rice cooker with a small piece of cinnamon stick and a couple of green cardamom pods. My husband ate it with tortilla chips the next day. Some of the elements of the recipe were vague in the original recipe, so use your judgement! The cooking time is just a guess, and depends on your taste.
Provided by Shalabhanjika
Categories Beans
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse and drain kidney beans.
- Heat the oil on medium to medium high.
- Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like.
- Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be!
- Add the rest of the spices and mix well.
- Add the kidney beans and mix well.
- Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with.
- About 15 minutes before you expect it to finished, add the chopped cilantro and stir.
- Garnish with the rest of the cilantro when you are ready to eat it!
Nutrition Facts : Calories 353.4, Fat 8.4, SaturatedFat 1.1, Sodium 1193.5, Carbohydrate 53.9, Fiber 17.4, Sugar 6, Protein 19.2
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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HOW TO MAKE RAJMA (PUNJABI RED BEANS) - SOUTHERN LIVING
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Author Cheetie KumarTotal Time 2 hrs 30 mins
- Place beans in a medium bowl or saucepan; add cold water as needed to cover 2 inches above beans. Cover and refrigerate 8 hours or overnight. Drain.
- Bring drained beans, 8 cups water, and 1 teaspoon of the turmeric to a boil in a large saucepan over high. Reduce heat to medium; simmer, stirring occasionally, until beans are tender but still hold their shape, 1 hour, 15 minutes to 1 hour, 30 minutes, stirring 2 teaspoons of the salt into bean mixture during final 30 minutes of cook time.
- While beans cook, heat 3 tablespoons of the ghee in a large heavy-bottomed saucepan over medium until very fragrant, about 3 minutes. Add onion, 1/2 teaspoon of the salt, and (if using) black cardamom pod; stir to coat. Reduce heat to medium-low. Cook, stirring occasionally, until onion just begins to turn golden brown in spots, about 10 minutes. Reduce heat to low; add ginger, serrano chile, and remaining 1 tablespoon ghee. Cook, scraping bottom of pan to loosen browned bits, until onion is caramelized and crisped in spots, 10 to 14 minutes. Add garlic; cook, stirring often, until slightly softened, about 2 minutes.
- Add 1/2 cup water to onion mixture, scraping bottom of pan to loosen browned bits. Cook over low, stirring occasionally, until water evaporates and onion starts to sizzle in remaining pan drippings, 5 to 15 minutes. Repeat process using additional 1/2 cup water.
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