EASY KIDNEY BEAN CURRY
Kidney beans are often overlooked (unless you're making chili). Don't pass them up! They are nutritionally dense and just as versatile as other, more popular beans. They also meld perfectly in this easy vegetarian curry, which uses curry powder and pumpkin spice as substitutes to a long grocery list of individual spices. Be sure to cook the onion until golden brown-this one step adds much depth of flavor.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pulse the ginger and garlic together in a food processor until a rough paste. Heat the oil in a medium saucepan or Dutch oven over medium-high heat. Once hot, add the onion and a pinch of salt and cook, stirring, until the onion is golden brown (add splashes of water as needed if ingredients begin to stick to the bottom of the pan), about 8 minutes.
- Add the curry powder and pumpkin pie spice and cook, stirring, until fragrant, about 30 seconds. Add the cabbage and carrot and stir until just coated.
- Add the beans, tomatoes, 2 cups water and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the carrot is tender and the curry sauce has reduced by about half and clings nicely to the beans and vegetables, about 8 minutes. Stir in the cilantro and season with salt. Serve with rice and dollops of yogurt.
KIDNEY BEAN CHOWDER
Another recipe from the RSVP section of a November 1981 issue of Bon Appetit. It was requested from Maxwell's Bistro in Eureka, California.This recipe goes together quickly, can be doubled or tripled easily and freezes well. Substitute vegetable broth to make this vegetarian.If you want a heartier chowder, add two peeled and diced potatoes and 1 pound of browned ground beef or browned bulk pork sausage. Serve with hot, crusty rolls and a salad.
Provided by Leslie in Texas
Categories Chowders
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Saute bacon in 2 1/2 quart saucepan over medium-high heat until crisp; remove with slotted spoon and set aside for garnish.
- Drain all but 3 tablespoons of fat from pan.
- Add onion,green pepper and celery to pan and saute over medium heat until softened, 5 to 8 minutes.
- Remove from heat and stir in flour.
- Add beans,carrots,parsley,bay leaf.thyme and beef broth and blend well.
- Bring to a boil over medium high heat.
- Reduce heat, cover and simmer 40 minutes or until carrots are tender. ( Add pototoes with carrots if using them. Add meat here too.).
- Ladle into bowls, garnish with reserved bacon and serve.
Nutrition Facts : Calories 404.9, Fat 18.5, SaturatedFat 5.8, Cholesterol 26.2, Sodium 729.2, Carbohydrate 42, Fiber 12.6, Sugar 3.4, Protein 19.5
POTATO AND BEAN CHOWDER
Found this in cooking light mag. I added more potato to make it a little more hardy along with using broth instead of consumme (use vegetable broth for a great vegetarian dish). My husband and kids loved it. Great way to get those beans in your diet. Yumm!
Provided by NYSally
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Spray large pot with cooking spray and heat over medium heat.
- Add onion, celery, green pepper, red pepper and garlic.
- Saute about 5 minutes, till vegetables are crisp-tender.
- Add water, potato, tomatoes, garbanzo, kidney, and white beans, beef broth and pepper.
- Bring to boil, reduce heat and simmer about 30 minutes, till potatoes are tender, stirring occasionally.
- Sprinkle with parmesan cheese.
SOUTHWESTERN BEAN CHOWDER
Even though there is a bit of heat from the spices and green chiles, my young children love this soup as much as my husband does. I like using white kidney beans-they have a terrific texture. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 8 servings (2 quarts).
Number Of Ingredients 16
Steps:
- In a small bowl, mash 1 can beans with a fork; set aside., In a Dutch oven, saute the onion, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the mashed beans, broth, corn, carrot, chiles, cumin, chili powder and remaining beans. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Combine cornstarch and milk until smooth. Stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Serve with cilantro and additional cheese if desired.
Nutrition Facts : Calories 236 calories, Fat 8g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 670mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 6g fiber), Protein 11g protein. Diabetic Exchanges
SAUSAGE BEAN CHOWDER
When the first hint of cooler weather appears at the end of the summer, my husband always asks, "Isn't it time to make some soup?" It's his subtle hint for me to make this special chowder!
Provided by Taste of Home
Categories Lunch
Time 2h20m
Yield 12-14 servings (about 3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven or soup kettle, brown sausage until no longer pink; drain. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Remove bay leaf.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 776mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein.
HEARTY BEAN CHOWDER
A meal in itself. This recipe could easily be made meatless. I sometimes serve it over rice for a whole meal, or by itself as a hearty soup.
Provided by Adam Pack
Categories Soups, Stews and Chili Recipes Chowders
Time 2h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a large pot over medium high heat, saute the bacon until crisp. Remove the bacon and some of the fat; drain and set aside. Keep about 2 tablespoons of fat in the pot, add the flour and stir well to form a roux. Heat the roux until it is a dark brownish color, about 5 minutes.
- Add the onions, celery, sesame oil and carrots to the roux and saute for 2 minutes, stirring well. Add the garlic and heat for 2 more minutes. Add the water and stir well. Finally, add the white beans, black beans, cayenne pepper to taste and ground black pepper to taste.
- Bring to a boil, reduce heat to medium low and simmer for 2 hours, or until the vegetables and beans are tender and the soup is the consistency you want. If the veggies aren't tender but its too thick, you can always add more water. Return the bacon to the soup and season with salt to taste.
Nutrition Facts : Calories 313.6 calories, Carbohydrate 40.3 g, Cholesterol 14.3 mg, Fat 10.9 g, Fiber 8.8 g, Protein 14.8 g, SaturatedFat 3.4 g, Sodium 204.8 mg, Sugar 2.7 g
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