Sunday, November 23, 2008

Recipe for Crockpot Bean curry

V had to work this weekend and so I decided to cook something quick since he wasn't around to help. We are trying to avoid canned foods since the BPA scare, and find crockpot extremely handy for cooking dry beans.
Today I used Black-eyed Peas (available at any grocery store) and Red Pinto beans (which I got from the bin at a Mexican grocery store). The red pinto beans cook easily and become really mushy and provide enough gravy for the curry. So here's the recipe for Crockpot bean curry.
1 1/2 cup black-eyed peas
1 cup Red pinto beans
3 small potatoes peeled and cubed
oil for tempering
1/2 inch piece ginger grated
4-5 garlic cloves minced
1 onion chopped fine2-3 green chilies
1 tsp cumin seeds
  1. Wash the beans and throw them the crockpot with 2 1/2 cups of water.
  2. Add the potatoes also to the crockpot.
  3. Depending on your crockpot, it may take 2-3 hours to cook. The pinto beans will be mushy and the black-eyed peas will be soft. Check on it a couple of times and add more water if required.
  4. Heat oil in a pan. Add the cumin seeds. When golden, add green chilies, ginger, garlic and onion and cook for 5 mins.
  5. Add the cooked beans and potatoes and heat through.
  6. Garnish with chopped cilantro and serve

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