In December I was alone at my brother’s house while he was at work. After waking up, the second thing I did (after saying good morning to Buck the dog and Beans the cat) was look through his kitchen cupboards. Whipping up something tasty out of whatever is on hand is really fun for me, and working out of someone else’s kitchen doubles the excitement.
With a bag of dried kidney beans, I decided to make a kidney bean curry and kidney bean croquettes. The kidney bean curry didn’t photograph quite as good as Buck, but I wanted to share it anyway!
Kidney Bean Curry
Cook 1 bag of dried kidney beans . First cover with water, bring to a boil, and let soak for an hour. Drain, fill again with water, and simmer gently for another hour or two.
Meanwhile, prepare the sauce. Cook a chopped onion in veggie oil over medium-low until very dark brown. This will take about 1/2 an hour. Stir constantly, and turn down the heat if the onions brown too quickly.
Next, add spices. I found curry powder, ground cumin, paprika, turmeric, and cayenne. Use a couple palm-fulls of spices, keeping heavy on the cumin and curry powder. Fry with the onions for a minute, then add a can of diced tomatoes. Cook over medium heat, mashing the tomatoes with a wooden spoon, until the onions and tomatoes dissolve together into a sauce. Add some water along the way to keep it at a medium-thick consistency.
When kidney beans are cooked, drain, then add to the sauce. I also added some frozen peas and carrots. Mix to combine and heat through. It can be enjoyed right away, or simmer covered on low for 1/2 an hour or more. Flavors will get better the longer it sits.
I like to serve over rice, but Buck prefers his Beans in a box.