This is a variation of an earlier recipe for curried kidney beans. I was rushed in the morning, and I just put everything in the crockpot before going to work.
Unbelievably, everyone loved this. We ate it for dinner with rice and tacos.
3 cups kidney beans
1 onion, chopped
1 can of diced tomatoes
1 tablespoon salt, or to taste
1 tablespoon ginger
2 tablespoons coriander
1 teaspoon cumin, paprika
1/2 teaspoon turmeric, pepper
1/4 teaspoon red pepper flakes
1-2 cloves of garlic, crushed
Water: 9 cups if using pressure cooker, to cover if using crockpot
Optional: Fresh cilantro right before serving adds a special gourmet touch.
Sauté onions with spices and beans, until fragrant. Add tomatoes, with juice and water.
Stove top: bring to boil and let simmer until done. Add crushed garlic and adjust seasoning.
In pressure cooker: 24 minutes to pressure and then released the pressure quickly by running cold water over the lid when done.
As I shared, I was time challenged this morning. I did not have the time to sauté everything first. I placed all the ingredients into the crockpot and it cooked on low all day.
Here is my only picture:
Good thing I took it. I offered some to a visitor, who liked it so much, she requested to take some home. It’s now all gone.
An unexpected hit!