Indian Spiced Cranberry Beans Recipes

Steps:

• Fill a large bowl with ice and water. Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander. Transfer to ice bath to stop cooking, drain again, and set aside.
• Place a large skillet over high heat, and add oil. When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds. Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add reserved string beans, and cook, stirring until hot. Season with salt to taste.

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

Steps:

• Fill a large bowl with ice and water.
• Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
• Transfer to ice bath to stop cooking, drain again, and set aside.
• Place a large skillet over high heat, and add oil.
• When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
• Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
• Add ginger, and cook 1 minute more.
• Add reserved string beans, and cook, stirring until hot.
• Season with salt to taste.

Steps:

• Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
• Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
• Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
• Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
• Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.