Sunday, January 15, 2012

Curried Beans

I shouldn't complain about the cold because we've had a mercifully mild winter. But yesterday was on the chilly side and I was looking for a quick, easy and warming dish that we could throw together for dinner.

The photo doesn't do the dish justice. In fact, I'm discovering that when I use my phone to snap a shot of anything boiling or simmering, the result is that it looks like something floating in slime. Next time we make it, I'll shoot the finished product instead.

This recipe came off one of our old hand-written cards, but I think it's based in part or whole on a similar recipe in Annemarie Colbin's "The Book of Whole Meals."

Curried Beans

2 cups kidney beans
8 cups water

1 tsp sea salt or to taste

1 medium yellow onion

2 cloves garlic

2 Tbs corn oil

1/2 tsp curry or to taste

Place the beans in a 2-quart saucepan, then wash and pick them over. Cover beans with water and soak for 6-8 hours. (Or to save time, bring beans to a boil, reduce heat, and simmer for 2 minutes; turn off heat, cover, and soak in the hot water for 2 hours.)
To cook, make sure the beans are covered with water, then simmer for 1 hour or until tender. Add the salt, and simmer for 5 minutes more. Strain, reserving the liquid for use in soup.

Chop the onion; crush and mince the garlic. In a 2-quart saucepan, heat oil and saute garlic, then onion; add curry, stirring well, then add 2 cups cooked beans. Cook for 10 minutes over low heat, stirring occasionally. Add some bean liquid if the mixture is too dry.

The recipe says to serve atop polenta, which is typically the way we make it. And there's usually enough polenta left over to make corn mush that we serve the next day for breakfast, with a little maple syrup on top. But it's also good on top of rice, which is what we opted for this weekend.

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