Red Beans with Chili and Spices
Main Dishes • European
Description
Red Beans with Chili and Spices
Ingredients
- White Beans 1 cup
- Garlic 6 cloves
- Spanish onions 2 heads
- Coarse Salt to taste
- Ground Black Pepper to taste
- Grated Ginger Root 1 piece
- Serrano Chili 3 pieces
- Turmeric 1 teaspoon
- Paprika 1 teaspoon
- Vegetable Oil 2 tablespoons
- Dried Chili Pepper 2 pieces
- Coriander essential oil 2 teaspoons
- Toasted Cumin Seeds 1 teaspoon
- Cinnamon 1 piece
- Baking Tomatoes 15 oz
- Chopped Green Onions 0 oz
- Garam Masala 1 teaspoon
- Meyer Lemon Juice 1 tablespoon
- Basmati rice to taste
Step-by-Step Guide
Step 1
Combine the beans, half of the garlic, half of the chopped onion, and salt in a pressure cooker, adding 2 1⁄2 cups of water. Close the pressure cooker and cook on high heat until it whistles for 15–20 minutes. Reduce the heat to medium and simmer for 10 minutes. Remove from heat and let it sit for 12 minutes until all the steam is released. Drain the water, reserving 1⁄2 cup of the cooking water; set aside.
Step 2
Blend the remaining garlic, ginger, serrano chili, turmeric, and paprika with 2 tablespoons of water until smooth; set aside. Heat the oil in a skillet over medium heat. Add the arbol chili, coriander, cumin, and cinnamon; sauté until fragrant for about 1 minute. Add the remaining chopped onion; sauté until browned for about 1 minute. Add the prepared paste and sauté for 2 minutes. Add the tomatoes; simmer until the liquid evaporates for about 15 minutes.
Step 3
Combine the resulting mixture with the beans in the pressure cooker, adding cilantro, garam masala, lemon juice, salt, and pepper, along with 1⁄2 cup of water. Bring to a boil over high heat; cook uncovered, stirring occasionally, for another 2 minutes. Serve with rice and slices of red onion.
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