Red Kidney Bean Puree Recipes

Steps:

• Soak the beans in cold water overnight.
• Heat the wine in a saucepan with spices, onion, herbs and peppers and two cups of water. Bring the liquid to a boil and keep it at a simmer. Meanwhile, drain the beans, cover them with cold water and bring them to a boil. Boil hard for five minutes and drain. Immediately add the beans to the simmering wine, cover and cook over medium low heat one to one-and-a-half hours. Add boiling water if necessary to keep the beans covered. (Season with one teaspoon of salt only when the beans are tender.)
• Drain the beans, reserving one-half cup of the cooking liquid. Discard the cinnamon stick, bouquet and onion. Puree the beans in a food processor; for a finer result one can then press them with the cooking liquid through the fine blade of a food mill. Return the beans to the saucepan and cook, stirring with a wooden spoon, over low heat until the puree becomes thick enough to come away from the sides of the pan.
• Gradually beat in the butter. Correct the seasoning. (The beans can be prepared one day in advance. Reheat them slowly in a double boiler or a covered glass dish in the microwave.)

Steps:

• Heat the oil and cook the onion and garlic until soft and golden.
• Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
• Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.

Steps:

• Preheat oven to 350 degrees. Drain and rinse beans. Place in medium large pot with onion, bay leaf, and enough water to cover by 2 inches. Bring to a boil, reduce to barely a simmer, cover and cook very gently 30 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper, and a little more water if water in pot does not cover beans, cover, and continue cooking 3050 minutes, until the beans are very soft. Drain beans, reserving cooking liquid. Discard onion halves and bay leaf.
• Meanwhile, slice off 1-inch from the pointy end of each garlic head. Place garlic heads, cut side up, in center of large sheet of foil. Drizzle over 1 teaspoon olive oil and sprinkle with 1/2 teaspoon salt. Bring ends of foil up and fold foil over to close. Roast in oven for one hour until soft and golden. Unwrap foil and allow garlic to cool. When cool, hold each head over blender and squeeze gently to extract the soft pulp. Discard garlic skins. Add 1/2 cup bean cooking liquid and puree until smooth. Add cooled beans and puree, scraping down sides frequently and adding more cooking liquid if necessary, until smooth but still fairly thick. Drizzle in olive oil with machine running and puree until satiny. Taste and adjust seasoning. Serve.

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.