Bombay Kidney Beans Recipes

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to 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.

Steps:

• Combine beans, tomatoes, honey and seasonings in a medium saucepan.
• Bring to a boil, stirring occasionally.
• Reduce heat, cover, and simmer 10 minutes.
• In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
• Add to saucepan.
• Cook 2-3 minutes, stirring constantly, until slighly thickened.
• Serve over rice.

Steps:

• Heat oil in large pan; add onion and saute until tender, about 5 minutes.
• Add salt and other spices and cook for 5 minutes more, stirring.
• Stir in fruit juices, mixing well.
• Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.
• Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.
• Serve stuffed inside of split pita rounds like a sandwich.

Steps:

• Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
• After those just start to wilt, add garlic and dry spices.
• Continue until aromatic and golden.
• Add tomatoes and cook until they soften and release liquid.
• Reduce heat and add remaining ingredients.
• Simmer until slightly thickened.
• If mixture gets too thick, add water.
• Serve as a side dish or with noodles or rice.
• I had them as a main course with no-yolk egg noodles and it was surprisingly good.

Steps:

• Heat 2 Tbsp of vegetable oil in large frying pan.
• Stir in chopped garlic, cumin and onions.
• Cook for 5 minutes over medium heat.
• Stir in kidney beans and diced tomatoes.
• Cook over medium heat for 5 to 10 minutes, stirring occasionally.
• Season to taste with salt and pepper.
• Stir in chopped cilantro.
• Keep warm.
• Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
• Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
• Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
• Add dollop of sour cream on each serving.
• Garnish with cilantro sprigs.