Easy Curried Heirloom Beans Recipes

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VEGETARIAN BEAN CURRY



Vegetarian Bean Curry image

This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.

Provided by Michelle

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h25m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
1 large white onion, chopped
½ cup dry lentils
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cumin
1 pinch cayenne pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (8 ounce) can kidney beans, drained and rinsed
½ cup raisins
salt and pepper to taste

Steps:

  • Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

Nutrition Facts : Calories 208.5 calories, Carbohydrate 35.9 g, Fat 4.7 g, Fiber 10.1 g, Protein 8.7 g, SaturatedFat 0.6 g, Sodium 298.3 mg, Sugar 1.5 g

EASY CURRIED HEIRLOOM BEANS



Easy Curried Heirloom Beans image

From www.ranchogordo.com. This recipes uses heirloom scarlet runner beans. Christmas limas or runner cannellini heirloom beans can be substituted instead if you wish. The cooked beans make excellent filling for burritos; perfect for brown bagging it to work-cheap and delicious!

Provided by COOKGIRl

Categories     Beans

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb dried scarlet runner beans
3 tablespoons olive oil
1 medium white onion, diced
2 large garlic cloves, minced
1 -1 1/2 tablespoon curry powder (homemade is best)
1/2 teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

  • In 3 quart saucepan boil water.
  • Add the dried beans. Boil beans until tender, but not mushy. Cook al dente.
  • While beans are cooking, heat oil in heavy skillet over medium heat.
  • Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens.
  • Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don't burn. Add more oil if necessary.
  • Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid ("pot liquor").
  • Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally.
  • Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice!

Nutrition Facts : Calories 126.8, Fat 10.6, SaturatedFat 1.5, Sodium 11.4, Carbohydrate 8.2, Fiber 2.7, Sugar 3.1, Protein 1.7

DRY-CURRIED GREEN BEANS



Dry-Curried Green Beans image

Provided by Alexis Touchet

Categories     Dairy     Vegetable     Side     Quick & Easy     Curry     Green Bean     Summer     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

1 lb green beans, trimmed
1 cup water
2 tablespoons unsalted butter
3/4 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne

Steps:

  • Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.

CURRIED BAKED BEANS



Curried Baked Beans image

This recipe is a regular sunday brunch item prepared by my hubby along with hash browns and eggs.You have to try this and the best accompaniment according to me is cheese toast....YUM!!

Provided by UmmAzhar

Categories     Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (415 g) can vegetarian baked beans (prefer Heinz)
1/4 of an onion, chopped
1/4 teaspoon garam masala powder
1/4 teaspoon cumin powder
1/2 teaspoon red chili powder
1/2 teaspoon coriander powder
2 tablespoons finely chopped coriander
2 teaspoons of finely chopped green of a spring onions
2 tablespoons water
1 teaspoon vegetable oil

Steps:

  • Heat oil in a pan.
  • Add the chopped onion and saute on medium heat till soft.
  • Add all the powders and the water and fry on low heat till the smell of the raw masala has gone.keep stirring.
  • Add the can of beans and stir till well mixed.
  • Add 1 tbsp coriander leaves and the spring onions,cover and let cook on low for another 2 minutes.
  • Garnish with the remaining chopped coriander leaves.
  • Serve with toast or what your heart desires --
  • Enjoy!
  • {There is no need to add salt.}.

Nutrition Facts : Calories 112.5, Fat 1.6, SaturatedFat 0.2, Sodium 354, Carbohydrate 23, Fiber 4.5, Sugar 9.7, Protein 5.1

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