Kidney Bean Curry

I hydrated a batch of kidney beans and sought out several recipes to use to make each recipe tasty and distinct.

I read several curry recipes and combined portions of each into this recipe. Each time I make it, I probably will interchange a few veggies.

This recipe can be done in 20-30 minutes. A tip for speed... start boiling water for your rice as you start cutting the vegetables. 

Ingredients:

Olive Oil ... just enough to saute the aromatics
1/2 white onion (diced)
4 cloves of garlic (crushed and diced)
1 inch of fresh ginger root (diced)
1 TBSP garam masala (or make you own mix 1 part cumin + 1/4 part allspice)
2 cups kidney beans
1 can coconut milk
crushed red pepper at serving if you wish to add heat

Variations:

• Add 2 cups of vegetables...I added red pepper and broccoli for color.
• Use chickpeas or tofu instead of kidney beans 

Instructions:

• Sautee onion, garlic, and ginger in olive oil
• Add vegetables after a few minutes
• Once onions are translucent, add the spices and stir
• Add the kidney beans and coconut milk
• Let boil
• Stir, reduce heat, and cover
•  Let flavors combine and liquid reduce a bit. 

Serve over a bed of rice
Add in as much or as little sauce as you like in each bowl ... make it your own!

Red Kidney Beans and Rice

I have lots of kidney beans ... I searched for recipes and found inspiration for ...

Red Kidney Beans and Rice

The first thing I did was hydrate some dried kidney beans that I had on hand at home. I made plenty to use in a few recipes.

Prepare the rice of your choice. I usually serve beans to rice in a 2:1 ratio.

Ingredients:

4 cups kidney beans
1 cup vegetable broth
1 zucchini - diced small
1/2 onion diced
6 cloves of garlic smashed and diced
olive oil ... just enough to saute
1 tbsp cajun seasoning
1 tsp oregano
1 tsp thyme
1 tsp sriracha
1 tsp cayenne

Instructions:

• Saute onion and garlic in olive oil
• When translucent, add zucchini and spices
• Saute for a few minutes to heat the spices
• Add beans and broth and stir to combine 
• When most of the liquid is absorbed the dish is done

Serve with rice of your choice

Variations:

Include fried tofu, vegan sausage, or regular sausage ... make this meal your own based on the level of spice you prefer and the diet you need to follow.

Afghan Kidney Bean Curry (Lubya)

The other day I was searching for recipes using kidney beans beyond the tried-and-true chili or three bean salad recipe and found a few recipes for Afghan Kidney Bean Curry.

I made a few changes to the recipe based on my food allergies and the ingredients available to me. The dish has a flavor profile different from that I normally cook with so it was a refreshing change!

Ingredients:

• Olive oil or coconut oil ... just enough to make things not stick
• 3 cups of kidney beans
• 1 cup of vegetable broth (I prefer low salt)
• 1/4 cup diced onion or shallot
• 4 cloves of garlic minced
• 1 can of diced tomatoes ( I used low salt)
• 1 TBSP caraway seed
• 1 tsp cumin

Instructions:

In one pan:

• Heat cumin and caraway seeds in oil for a minute or two to bring out the flavor
• Add can of tomatoes, stir, and sautee for about 5 minutes to integrate spices in tomato mixture

In a separate pan:

• Sautee onions and garlic in oil until translucent
• Add beans and broth and bring to a boil
• Reduce to simmer for 5 minutes
• Add tomato mixture from the first pan
• Cover and simmer for 5-10 minutes to reduce liquid and combine flavors

Serve:

• Serve over rice ( I used brown rice)
• Many of the recipes I read suggested adding fresh mint leaves on top