Easy Curried Heirloom Beans Recipes

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BROTHY HEIRLOOM BEANS WITH CREAM



Brothy Heirloom Beans With Cream image

The simple joy of vibrant beans cooked in fragrant broth with a splash of cream.

Provided by Chris Morocco

Yield Serves 8

Number Of Ingredients 7

2 cups mixed dried heirloom beans, soaked overnight
2 quarts chicken stock or low-sodium chicken broth
4 sprigs thyme, plus leaves for serving
Kosher salt, freshly ground pepper
1/2 cup heavy cream
Flaky sea salt
Olive oil (for serving)

Steps:

  • Bring beans, stock, and thyme sprigs to a gentle simmer in a medium pot over medium-high. Reduce heat to medium-low and simmer, partially covered, skimming any foam from surface, until beans are tender, 1-1 1/2 hours, depending on types. Discard thyme. Season with kosher salt and pepper, remove from heat, and let sit 30 minutes.
  • Return to a simmer; stir in cream. Season with more kosher salt and pepper if needed. Serve topped with thyme leaves and sea salt and drizzled with oil.
  • Beans can be cooked 3 days ahead. Let cool; cover and chill.

EASY CURRIED HEIRLOOM BEANS



Easy Curried Heirloom Beans image

From www.ranchogordo.com. This recipes uses heirloom scarlet runner beans. Christmas limas or runner cannellini heirloom beans can be substituted instead if you wish. The cooked beans make excellent filling for burritos; perfect for brown bagging it to work-cheap and delicious!

Provided by COOKGIRl

Categories     Beans

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb dried scarlet runner beans
3 tablespoons olive oil
1 medium white onion, diced
2 large garlic cloves, minced
1 -1 1/2 tablespoon curry powder (homemade is best)
1/2 teaspoon chili powder
salt, to taste
pepper, to taste

Steps:

  • In 3 quart saucepan boil water.
  • Add the dried beans. Boil beans until tender, but not mushy. Cook al dente.
  • While beans are cooking, heat oil in heavy skillet over medium heat.
  • Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens.
  • Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don't burn. Add more oil if necessary.
  • Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid ("pot liquor").
  • Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally.
  • Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice!

Nutrition Facts : Calories 126.8, Fat 10.6, SaturatedFat 1.5, Sodium 11.4, Carbohydrate 8.2, Fiber 2.7, Sugar 3.1, Protein 1.7

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