Caraway Mustard Kidney Beans Recipes
SPICED INDIAN CABBAGE WITH BEANS
Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables.
Provided by KAY
Categories Side Dish Vegetables
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
- Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
Nutrition Facts : Calories 183.5 calories, Carbohydrate 23.3 g, Fat 8.1 g, Fiber 9.4 g, Protein 6.9 g, SaturatedFat 0.6 g, Sodium 785.6 mg, Sugar 3.9 g
CARAWAY-MUSTARD KIDNEY BEANS
Sometimes naughty food can inspire healthy dishes. This one is based on the flavors of the traditional reuben sandwich. The key ingredients are caraway seeds, for their distinctive flavor, cabbage and mustard, which stand in for the sauerkraut, and kidney beans for the reddish protein. The takeaway? You don't have to reinvent the wheel to create healthy food--you just have to point it in the right direction.
Provided by Marikris
Categories Side Dish
Number Of Ingredients 6
Steps:
- Dry sauté the cabbage and leeks in a large pot over medium-high heat, stirring frequently, for 3 minutes.
- Add the kidney beans, broth, mustard, and caraway seeds and bring to a simmer.
- Decrease the heat to low and cook until the liquid is almost gone, 8-10 minutes.
- Serve hot.
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- Pour kidney beans into a medium bowl. Rinse and drain. Cover with an inch of lukewarm water and add baking soda and stir. Let the beans soak for 8 hours or overnight. Drain and rinse before cooking.
- In a large pot, heat oil over medium heat. Add onions, garlic, and turmeric. Saute until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.
- Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.
- Pour the water into a blender along with 1/2 cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.
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