Mixed Bean Masala with Fragrant Yellow Rice
Quick, healthy and economical, this is an easy recipe to double and freeze in preparation for chilly winter nights, when the scent of onion, ginger and spices bubbling on the stove will warm up the whole house.
Prep Time: 15 min
Cook Time: Stew, 35 min; rice, 20 min
Ingredients:
| 1 | onion |
| 2 cloves | garlic |
| 1 | (1) inch, piece of ginger root |
| 1 tablespoon | water |
| 2 tablespoons | olive oil |
| 1 teaspoon | ground cumin |
| 1 teaspoon | garam masala |
| 1/2 teaspoon | ground coriander |
| 1/2 teaspoon | sea salt |
| 1 (28-ounce) can | , chopped tomato |
| 1 (15-ounce) can | Cannellini beans , or black beans, drained and rinsed, |
| 1 (15-ounce) can | garbanzo beans, or other beans you like, drained and rinsed |
| 2 tablespoons | cilantro, coarsely chopped, plus more for serving |
| fresh chopped hot chilies, or red pepper flakes to taste (optional) | |
| plain yogurt, for serving | |
| For Fragrant Rice | |
| 2 cups | jasmine rice (see note below if using another rice) |
| 2 cups | water |
| 1 | bay leaf |
| 1 | 2-inch, piece cinnamon stick |
| 3 | whole cloves |
| 3/4 teaspoon | turmeric |
| 1 teaspoon | sea salt |
| 2 tablespoons | olive oil, or butter |
Directions:
Roughly chop the onions, garlic and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tablespoon water if needed.
Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.
FOR THE FRAGRANT RICE
Rinse the rice 2 or 3 times and drain. Add the rice, water, bay leaf, cinnamon, cloves, turmeric and salt to a medium size pot and bring to a boil over medium-high heat. Cover, turn the heat to low and cook for 10 minutes. Remove pot from heat and let sit, still covered, for 10 minutes. Uncover and remove the bay leaf, cinnamon stick and cloves. Add butter or oil and stir.
Additional Notes
ï If you want to substitute another type of rice (basmati, brown, etc.), increase the amount of water and cooking time according to the package directions.
ï To freeze, let finished stew cool, then pack into freezer bags or freezer-safe containers and store in the freezer for up to 3 months. Rice can also be frozen in a separate container. To reheat the beans, thaw in the refrigerator overnight or in the microwave, and warm in a pot on the stove until bubbling. The rice reheats best covered in the microwave.
Source: thekitchn.com
