Red Beans with Chili and Spices

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Red Beans with Chili and Spices

Ingredients

White Beans - 1 cup
Garlic - 6 cloves
Spanish onions - 2 heads
Coarse Salt - to taste
Ground Black Pepper - to taste
Grated Ginger Root - 1 piece
Serrano Chili - 3 pieces
Turmeric - 1 teaspoon
Paprika - 1 teaspoon
Vegetable Oil - 2 tablespoons
Dried Chili Pepper - 2 pieces
Coriander essential oil - 2 teaspoons
Toasted Cumin Seeds - 1 teaspoon
Cinnamon - 1 piece
Baking Tomatoes - 15.9 oz
Chopped Green Onions - 2.5 oz
Garam Masala - 1 teaspoon
Meyer Lemon Juice - 1 tablespoon
Basmati rice - to taste

Step by Step guide

Step 1

Combine the beans, half of the garlic, half of the chopped onion, and salt in a pressure cooker, adding 2 1⁄2 cups of water. Close the pressure cooker and cook on high heat until it whistles for 15–20 minutes. Reduce the heat to medium and simmer for 10 minutes. Remove from heat and let it sit for 12 minutes until all the steam is released. Drain the water, reserving 1⁄2 cup of the cooking water; set aside.

Step 2

Blend the remaining garlic, ginger, serrano chili, turmeric, and paprika with 2 tablespoons of water until smooth; set aside. Heat the oil in a skillet over medium heat. Add the arbol chili, coriander, cumin, and cinnamon; sauté until fragrant for about 1 minute. Add the remaining chopped onion; sauté until browned for about 1 minute. Add the prepared paste and sauté for 2 minutes. Add the tomatoes; simmer until the liquid evaporates for about 15 minutes.

Step 3

Combine the resulting mixture with the beans in the pressure cooker, adding cilantro, garam masala, lemon juice, salt, and pepper, along with 1⁄2 cup of water. Bring to a boil over high heat; cook uncovered, stirring occasionally, for another 2 minutes. Serve with rice and slices of red onion.