Rajma Kidney Beans With Green Peppers 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:

• Rinse and drain the beans. Heat oil and saute cumin seeds, red chilli and green cardamom briefly.
• Next, put in the ginger, garlic and saute for a couple of minutes. Add the onions and fry till they turn translucent. Add tomatoes, green peppers and let it cook for another 2-3 minutes, covered, on medium heat. Then add the kidney beans.
• Mix the powdered spices together in a bowl and add. Stir fry till it all mixes together. Add about 1/4 cup water and close the lid. Let it cook for about 5-6 minutes on medium.
• Add salt and let it cook for another 4-5 minutes till it has turned to a thick curry. Garnish with cilantro if desired.

Steps:

• Drain beans and rinse thoroughly.
• Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water.
• Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside.
• Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute.
• Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes.
• Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours.
• Serve over rice and garnish with sliced red onion.