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Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Vegetable oil

  2. 1 cup 62g / 2 1/5oz Minced onions

  3. 1 Green bell pepper - diced

  4. 2 Garlic cloves - minced

  5. 4 Firm ripe tomatoes - cut 1" pieces

  6. 2 teaspoons 10ml Minced gingerroot

  7. 1 tspn ground ginger

  8. 1 teaspoon 5ml Cumin seeds

  9. 1 teaspoon 5ml Garam Masala

  10. 1/2 teaspoon 2 1/2ml Lemon pepper

  11. 1/4 teaspoon 1 1/3ml Dried red pepper flakes -

  12. 2 cups 320g / 11oz Drained kidney beans - (19-oz can)

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. Juice of 1/2 lemon - or to taste

  16. 3 tablespoons 45ml Minced fresh cilantro

Instructions Jump to Ingredients ↑

  1. In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes.

  2. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes.

  3. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro.

  4. This recipe yields 4 servings.

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