Spicy White Beans

Creative cooking is generally not my thing. I am a baker you know – we don’t make up amounts as we go along.  Working with a tried and true flavor base – now that’s my jam so to speak. I recently soaked and boiled an absurd amount of northern beans and only have so much room in my freezer. By only so much room I mean I think I can jam one Ziploc bag worth of beans into my freezer if I try really hard. And never open the freezer door again. You get the picture.

Anyway so here is what I came up with, it is light and spicy at the same time and makes for a really good quick lunch.

Spicy White Beans
3 cups cooked white beans
½ cup of finely chopped onion
1 tsp cumin seeds
3 cloves crushed/minced garlic
1 tsp ground coriander
½ tsp ground cumin
3 finely diced green chillies
½ cup chopped cilantro
Salt to taste

Put a lug of oil in a saucepan or a frying pan, when the oil gets hot then add in the onions and the cumin seeds. When the onions turn translucent then put in your crushed garlic and let it cook on low heat for two minutes to allow the garlic flavor to permeate the oil.

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Now is your cue to put in the salt, cumin and coriander powder, turn the heat up and fry for two to three minutes until the mixture starts to come together. Toss in a tablespoon or two of water if you think it may burn.

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Now put in the beans and cook them with the spices for a couple of minutes – you will notice the beans starting to change color. Then add enough water just to cover the beans and turn the heat all the way down (but not off) for 10 minutes.  Check seasoning and adjust to taste. If it is too watery for you then turn up the heat, if it is looking too dry then add a splash of water. Or stock, now that I think about it that would make this even yummier.

Top with chopped green chillies and cilantro. Cover your pan and turn the heat off.

I had this with roti, but I imagine it’d be pretty good with any form of bread. On toast for breakfast maybe?

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