Beans & Legumes, Recipes

Rajma

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Quick Rajma

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Serves: 4

Dark Red Kidney Bean Soup
Ingredients
  • 2 15.5 oz. cans dark red kidney beans
  • ½ a 15.5 oz. can of lentils
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Rinse and drain the kidney beans from cans and set it aside.
  2. Heat oil in a medium soup pot or a Dutch oven on a medium-high heat. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  3. Add beans, lentils and ½ cup of water. Season with salt. Cover the pot and let rajma cook for 7 to 10 minutes. Uncover, add lemon juice and cook for 2 more minutes. Adjust the seasoning. If rajma is too dry, add some water.
  4. Serve warm with Nan or Paratha and over rice.

 

 

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Instant Pot Rajma

Prep time: 

Cook time: 

Total time: 

Serves: 4

Ingredients
  • 1 cup dry dark red kidney beans
  • ½ cup masoor dal (red split lentils)
  • 1 small yellow or red onion, thinly sliced
  • 1 small tomato, ¼ inch diced
  • 1 small russet potato, ¼ inch diced (optional)
  • 2 garlic cloves, finely minced
  • 1 jalapeno or serrano chili, finely chopped
  • 1 inch piece of ginger, finely minced
  • 3 tablespoons canola or neutral oil
  • 1 teaspoon cumin seeds
  • 9 to 10 curry leaves
  • 1 teaspoon turmeric
  • ¼ teaspoon chili powder
  • 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
  • ½ teaspoon garam masala
  • 1 teaspoon kasuri methi (dry fenugreek leaves), available in Indian grocery stores
  • 1 teaspoon tomato paste
  • 1 teaspoon salt or to taste
  • 2 tablespoons lemon juice
  • Water as needed
Directions
  1. Pick through kidney beans and soak in 2 cups of water for 6 to 8 hours or until beans are soft. (Soaking is optional but it will speed up cooking process).
  2. Rinse masoor dal, transfer to a small bowl and add ½ cup of water. Let it soak for at least half an hour. (Soaking is optional but it will speed up cooking process).
  3. Set instant pot to saute setting for 30 minutes. Once hot, heat oil until shimmering. Add cumin seeds and let them sizzle. Add onion and sauté it until light golden brown, 4 to 5 minutes. Add garlic, green chili, curry leaves and all the dry spices. Sauté everything until fragrant, 2 to 3 minutes. Next add tomato paste and sauté for a minute. Add tomatoes, ginger and sauté for 2 minutes.
  4. Add beans, dal with water and potatoes. If beans are not cover with water, add more water. Season with salt. Cover the pot and set to pressure cooker setting for 45 minutes. For unsoaked beans, increase time to one hour. Once cooking time is over, release steam (you can also wait until pressure is off). Uncover pot, add lemon juice. Adjust the seasoning. If rajma is too dry, add some water and let it cook on saute setting for 3-4 minutes.
  5. Serve warm with Nan or Paratha and over rice.

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Beans & Legumes, Recipes

Quick Mexican Style Beans

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Quick Black Beans

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Serves: 2

Ingredients
  • 1 15.5 oz. can black beans
  • 2 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ packet of Taco seasoning mix
  • 3 tablespoons prepared salsa or tomato sauce
Directions
  1. Drain and rinse beans from a can.
  2. Heat oil in a small pot on a medium heat. Add cumin seeds and let it sizzle. Add beans and stir. Add salsa or tomato sauce and seasoning mix. Stir, cover the pot and let it cook for 7 to 10 minutes on low heat.
  3. Can be served for filling for Taco, burrito or on the side for Mexican dishes.

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Quick Refried Beans

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Cook time: 

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Serves: 2

Ingredients
  • 1 15.5 oz. can pinto beans or black beans
  • 4 tablespoons olive oil
  • ½ teaspoon cumin seeds
  • ½ packet of Taco seasoning mix
  • 3 tablespoons prepared salsa or tomato sauce
  • 3 tablespoons grated cheddar cheese or Monterey jack cheese
Directions
  1. Drain and rinse beans from a can.
  2. Heat 2 tablespoons oil in a small pot on a medium heat. Add cumin seeds and let it sizzle. Add beans and stir. Add salsa or tomato sauce and seasoning mix. Stir, cover the pot and let it cook for 7 to 10 minutes on low heat.
  3. Off heat, add cheese and mash the beans either with a potato masher or in a food processor leaving some texture.
  4. Heat remaining 2 tablespoons oil in a small pot on a medium heat. Add beans, stir and let it cook for 5 to 7 minutes, stirring frequently.
  5. Can be served for filling for Taco, burrito or on the side for Mexican dishes.

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Beans & Legumes, Recipes

Vegetarian White Chili

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Vegetarian White Chili

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Serves: 4

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or poblano pepper, small diced
  • 1 jalapeno pepper, finely diced
  • 1 teaspoon ground cumin
  • ¼ teaspoon oregano
  • 1 tablespoon masa harina or all-purpose flour
  • 1 cup vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 15.5 oz. can hominy
  • Salt to taste
  • Juice of 1 lime
  • 2 tablespoons chopped cilantro, for garnish
Directions
  1. Drain and rinse the beans from two cans. In another colander drain hominy. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers, cumin powder, oregano and sauté for a minute. Next add masa harina or all-purpose flour and sauté it for a minute. Add water or broth and bring to boil.
  3. Add beans, hominy and season with salt. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Uncover and add lime juice. Adjust the seasoning and add little water if chili is too dry. Garnish with cilantro and serve over rice with corn bread.

 

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Beans & Legumes, Recipes

Tuscan Bean and Kale Soup

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Tuscan Bean and Kale Soup

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Total time: 

Serves: 4

Ingredients
  • 5 tablespoons olive oil
  • 1 medium onion, small diced
  • 3 cloves garlic, finely minced
  • 2 thyme sprigs
  • 1 teaspoon red chili flakes or to taste
  • 2 cups vegetable broth or water
  • 2 15.5 oz. cans cannellini beans
  • 1 bunch Tuscan kale, chopped
  • ½ teaspoon freshly ground black pepper
  • Salt to taste
  • ¼ cup freshly grated parmesan cheese
Directions
  1. Drain and rinse the beans from two cans. Set aside.
  2. In a medium soup pot or a Dutch oven, heat 3 tablespoons oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, chili flakes, thyme sprigs and sauté for a minute. Add water or broth and bring to a boil.
  3. Add beans, kale and season with salt and pepper. Stir everything well. Cover the pot and let the soup cook for 15 to 20 minutes or until the kale is tender and wilted. Remove the thyme sprigs, adjust the seasoning.
  4. To serve, ladle the soup into soup bowls and drizzle about ½ tablespoon of olive oil on top of each bowl. Top the soup bowls with cheese and serve with grilled or toasted crusty bread.

 

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Beans & Legumes, Recipes

Vegetarian Chili

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Vegetarian Chili

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 3 tablespoons olive oil
  • 1 medium onion, small diced
  • 2 cloves garlic, finely minced
  • 1 green or red pepper, small diced
  • 1 jalapeno pepper, optional
  • 1 teaspoon ground cumin
  • ½ teaspoon chipotle chili powder
  • ½ teaspoon ancho chili powder
  • ¼ teaspoon oregano
  • 1 tablespoon cracked wheat or masa harina
  • 1 tablespoon tomato paste
  • 1 15.5 oz. can fire roasted chopped tomatoes
  • 1 cup of water or vegetable broth
  • 1 15.5 oz. can black beans
  • 1 15.5 oz. can red kidney beans
  • 1 15.5 oz. can pinto beans
  • 1 tablespoon honey
  • Salt to taste
Directions
  1. Drain and rinse the beans from all three cans. Set aside.
  2. In a medium soup pot or Dutch oven, heat oil on medium high heat. Add onions and sauté it until translucent, about 3 minutes. Add garlic, peppers and sauté for a minute. Add chili powders, cumin powder and oregano and sauté for a minute.
  3. Now add cracked wheat or masa harina and toast it until light golden brown. Push contents of pot to one side, add tomato paste and sauté it for a minute. Mix in with contents of pot.
  4. Add beans, tomatoes and water or broth. Season with salt and add honey. Stir everything well. Cover the pot and let the chili cook for 15 to 20 minutes. Adjust the seasoning and add little water if chili is too dry. Serve over rice and corn bread with the choice of toppings.
  5. Suggested toppings for serving: Grated cheese, Cilantro leaves, Sour Cream or yogurt, Small diced red onion, pickled jalapeno.

 

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