Soups and Stews: Part 3

We're always on the lookout for new bean dishes.  I found out about Rajma a while back.  Apparently Rajma, in India, is kind of like Chili here in the South-everybody has a recipe!  The spices in it can vary greatly, so please feel free to use this as a "guideline". You can make it as hot as you want, depending on your variety of peppers and how many you want to put in! We like the "curriness" and the paprika.    

(Seen with Roasted Brussel Sprouts)

Rajma (Indian Kidney Bean Stew)

2 tablespoons of neutral oil, like canola

4 cloves garlic minced

1 large red onion, divided

5 Serrano chili peppers or other hot peppers, to taste. Seeded and chopped

2 cans dark red kidney beans, rinsed and drained

1 can crushed or diced tomatoes

½ teaspoon turmeric

½ teaspoon paprika

½ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon ginger

2 teaspoons coriander seeds

1 stick cinnamon or ½ teaspoon of ground cinnamon.

1-2 cups water, if needed.

Reserve one quarter of the purple onion, cutting cut it in fine slivers. Chop the rest of the onion. Sauté onions, peppers and garlic in oil over medium heat until they begin to brown. Add everything else, except the reserved purple onion slivers and the water. Bring to a boil, and then simmer for an hour. Add water if needed. This should be pretty thick, about like chili.

Serve over rice, (we use Elephant God Brown Jasmine Rice), Garnish with the reserved slivered red onion.

An additional benefit of this recipe is that except for the onions and peppers, it all comes from  a moderately well stocked pantry. Dried peppers could probably be substituted for the fresh ones. I'll try that next time we make it.