Indian Spiced Cranberry Beans Recipes

INDIAN SPICED CRANBERRY BEANS

Steps:

• In a soup pot over medium heat, gently warm the beans and their broth.
• In a small, heavy skillet over medium heat, warm the oil. Add the onion, garlic and ginger and saute until soft and fragrant, about 10 minutes.
• Raise heat to medium-high, add the cardamom, cumin, fennel, corriander, chile, and tomatoes, and cook , stirring, for 2-3 minutes.
• Add the spice mixture to the beans, season to taste with with salt and pepper.
• Served garnished with chopped cilantro (optional).
• Note:.To cook beans you have 2 options: you can throw them in a crockpot (I usually cook mine this way but with at least double the amount of beans), cover with water by about 2 inches and cook on low all day. Or, soak beans over night in water to cover, rinse, add new water and boil on the stove for about two hours or until soft. Never add salt or acids (such as tomatoes) while cooking beans- it makes them very hard to cook. That includes most stocks! Add the flavors and salt at the end.

SPICY INDIAN (GUJARATI) GREEN BEANS

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

INDIAN-SPICED STRING BEANS

Steps:

• Fill a large bowl with ice and water. Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander. Transfer to ice bath to stop cooking, drain again, and set aside.
• Place a large skillet over high heat, and add oil. When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds. Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes. Add ginger, and cook 1 minute more. Add reserved string beans, and cook, stirring until hot. Season with salt to taste.

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)

Steps:

• Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
• Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
• Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
• Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

MARTHA'S INDIAN SPICED STRING BEANS

Steps:

• Fill a large bowl with ice and water.
• Bring a pot of water to a boil, and add 1 teaspoon salt and string beans. Cook until bright green, about 3 minutes, and drain into a colander.
• Transfer to ice bath to stop cooking, drain again, and set aside.
• Place a large skillet over high heat, and add oil.
• When very hot, add mustard seeds, and cook until seeds begin to pop, about 30 seconds.
• Add onion, and cook, stirring until they begin to brown, 3 to 4 minutes.
• Add ginger, and cook 1 minute more.
• Add reserved string beans, and cook, stirring until hot.
• Season with salt to taste.

SPICED INDIAN CABBAGE WITH BEANS

Steps:

• Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
• Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.