Spicy Beans on Rice
A high fiber meal that tastes terrific.
Serves: 4 person(s) Change
Preparation Time: 10 mins
Cooking Time: 30 mins
Extra Time: 1 hr
(for soaking beans and pre-cooking rice)
Ingredients
- 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.