Vegetarian: Vegetarian Dishes: Spicy Beans on Rice

A high fiber meal that tastes terrific.

Author: Sunrice Australia
Date: November 24, 2010

Serves: 4 person(s)

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


    271.43 g 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
    100 g dried apricots, chopped
    2 Tbsp lemon juice
    2 cup hot, cooked short grain rice


    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.

Nutritional Information
(Per Serving)

Calories:498 cals
Kilojoules:2,085 kJ
Fat:8.0 g
Carbohydrates:91.4 g
Protein:19.0 g
Cholesterol:0.0 mg
Sodium:26 mg
Saturated Fat:0.8 g
Fiber:17.0 g
Calcium:105.0 mg
Total Sugars:24.0 g

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