Spicy Beans on Rice

Spicy Beans on Rice

A high fiber meal that tastes terrific.

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Serves: 4 person(s) Change

Preparation Time: 10 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for soaking beans and pre-cooking rice)

Low Sodium Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe Gluten-Free Recipe

Ingredients Convert to Metric

  • 9 1/2 oz dried lima, butter or haricot beans
  • 2 medium onions, finely chopped
  • 2 cloves garlic, crushed
  • 2 tsp finely chopped fresh ginger
  • 2 Tbsp canola oil
  • 1 tsp ground turmeric
  • 1/2 tsp ground chilies or chili powder
  • 3 medium ripe tomatoes, peeled and chopped
  • 2 Tbsp finely chopped mint
  • 1 tsp garam masala
  • 3 1/2 oz dried apricots, chopped
  • 2 Tbsp lemon juice
  • 2 cup hot, cooked short grain rice

Directions:

Place beans in a saucepan, cover with hot water, bring to boil and boil for 2 minutes. Remove from heat and leave in liquid for 1 hour. Return to heat and cook gently until tender. Drain, reserving 3/4 cup of cooking liquid.

Saute onions, garlic and ginger in the oil until soft. Add turmeric, chilies, tomatoes and mint; add beans, stir over gentle heat for 5 minutes. Add the reserved liquid and cook gently until tomatoes are soft. Stir in garam masala, apricots and lemon juice, simmer for 7 minutes.

Serve on cooked rice.

Thanks to Sunrice Australia