Canned Beans with Indian Spices
From "At Home with Madhur Jaffrey"

2 Tbsp olive or canola oil
A generous pinch of ground Asafetida
1/4 tsp whole cumin seeds
1/2 medium onion, cut into fine half rings
4 cherry tomatoes, quartered
1/8-1/4 tsp cayenne
1/4 tsp ground turmeric
One 15oz can beans
About 1/2 tsp salt, as needed

Pour oil into a small pan over medium high. When hot, put in the asafetida and cumin. Let the cumin seeds sizzle for 5 sec. Add the onions and turn heat to medium. Stir and cook the onions until they have browned a bit. Add tomatoes and stir a few times. Now add the cayenne and turmeric. Stir once or twice and add the contents of the can (beans and liquid, if organic. Otherwise beans and the same amount of water as the liquid would be.) as well as 4 Tbsp water. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 10min. Add as much salt as needed.

Serves 2-3
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