Enjoy these easy-to-cook, delicious curried beans. You can adjust the flavorings as you like.
- 1 cup cooked beans (I found one cup uncooked beans, after cooking, made about two cups cooked) or 1 can of beans
- 1 tsp. coconut oil
- tsp. chopped ginger root (cut off the peel first, then chop the ginger into little squares)
- 2 cloves of garlic, chopped
- 1/2 tsp. turmeric
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- salt and pepper to taste
- optional: 1 tsp. chopped onion
- optional: 1 or 2 carrots, chopped into little circles or into tiny squares
- optional: a piece of kombu or wakame (seaweed)
- garnish with parsley, coriander, basil or your favorite fresh herb
Soak the beans overnight. I’ve used great northern beans (a small white bean) and red beans; I’ve also cooked both together. I’m sure other beans will work as well, as long as they are not too small and not too mushy when cooked. Discard the soaking water, add new water and cook until the beans are tender. For added nutrients and flavor, add a piece of kombu or seaweed while the beans are cooking. You can also add salt.
When the beans are ready, you can store them in the refrigerator for cooking later, if you are not quite ready to make the recipe.
Heat the coconut oil in a wide pan. I have a wok-like pan for this sort of cooking. When heated, add the spices and stir. Add the chopped ginger and garlic (onion if using – wait five minutes and add carrots if using). Stir and cook for five minutes. Drain any excess water from the beans and add to the pan. Cook for about ten minutes or until warm. Serve warm or room temperature with your favorite herb garnish. Tastes great with rice, pasta or whatever else you are serving (probably not with ice cream, but maybe vanilla ice cream).
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Here is an interesting article about the quality of Costco’s coconut oil. The blog writer interviews the VP of Carrington Farms and the VP says, among other noteworthy responses, “the low price of the oil at Costco is simply a matter of the economy of scale.”
9 thoughts on “Recipe: Curried Beans”
I’d have it with rice I think. It sounds very nice!
Of course, that would be the classic combination, curried beans and rice. I like when I have some of this available in my refrigerator – it makes a healthy lunch or snack.
Nice sounding! I like beans, and the ginger aspect appeals to me.
It’s really just a way to flavor the beans. You could take the same recipe, with the basics of beans, ginger and coconut oil, add different flavors and spices, and I’m sure it would still be yummy. For example, one could use Italian spices such as oregano and basil, add a chopped tomato and white pepper, and it’s good dish, too, just not with the curry.
I agree, and have actually done that with beans. The Italian in me uses basil and oregano often. I have actually blended what you suggest, along with adding artichokes and green olives in garbanzo beans and kidney beans.
I love ginger, too, and use it often.
thanks for the mention :).
Thank you for the visit. I really enjoyed your interview.
Anything with ginger is a big hit at my house. 😉
When I told my husband I had read an article about rosemary and thus put rosemary from the garden on the fish, he said, oh, isn’t ginger good for lots of ailments as well? I said, yes, but I already use ginger a lot!