Easy Curried Heirloom Beans Recipes

Steps:

• In 3 quart saucepan boil water.
• Add the dried beans. Boil beans until tender, but not mushy. Cook al dente.
• While beans are cooking, heat oil in heavy skillet over medium heat.
• Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens.
• Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don't burn. Add more oil if necessary.
• Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid ("pot liquor").
• Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally.
• Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice!

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

Steps:

• Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1-1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
• Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
• Beans can be cooked 3 days ahead. Let cool; cover and chill.