Bombay Kidney Beans Recipes

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BOMBAY KIDNEY BEANS



Bombay Kidney Beans image

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Fluffy

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1 (1 lb) can tomatoes, chopped, undrained
2 teaspoons honey
1 -2 teaspoon curry powder
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger
1/8-1/4 teaspoon ground allspice
1/4 teaspoon salt (or more, to taste)
1/8 teaspoon pepper (optional)
1 tablespoon cornstarch
1 1/2 tablespoons water

Steps:

  • Combine beans, tomatoes, honey and seasonings in a medium saucepan.
  • Bring to a boil, stirring occasionally.
  • Reduce heat, cover, and simmer 10 minutes.
  • In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
  • Add to saucepan.
  • Cook 2-3 minutes, stirring constantly, until slighly thickened.
  • Serve over rice.

Nutrition Facts : Calories 134.2, Fat 1, SaturatedFat 0.2, Sodium 487.7, Carbohydrate 26, Fiber 6.5, Sugar 8, Protein 7

BOMBAY BEANS AND CHICKEN



Bombay Beans And Chicken image

Make and share this Bombay Beans And Chicken recipe from Food.com.

Provided by Gingerbear

Categories     Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

2 (14 1/2 ounce) cans diced tomatoes
2 (15 1/4 ounce) cans kidney beans, drained
4 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
3 teaspoons ground cumin
salt
fresh ground pepper, to taste
1/3 cup cilantro, chopped plus sprigs for garnish
6 boneless skinless chicken breasts
1 teaspoon curry powder
6 cups hot cooked rice
1/2 pint sour cream or 1/2 pint plain yogurt

Steps:

  • Heat 2 Tbsp of vegetable oil in large frying pan.
  • Stir in chopped garlic, cumin and onions.
  • Cook for 5 minutes over medium heat.
  • Stir in kidney beans and diced tomatoes.
  • Cook over medium heat for 5 to 10 minutes, stirring occasionally.
  • Season to taste with salt and pepper.
  • Stir in chopped cilantro.
  • Keep warm.
  • Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
  • Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
  • Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
  • Add dollop of sour cream on each serving.
  • Garnish with cilantro sprigs.

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