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Yummy Tummy


Punjabi red beans

NOTE: You may also use two drained 14-ounce cans of red beans here. Simply skip the first two steps.

Serves 4 to 6

  • 1½ cups dried red beans, soaked in cold water for 8 hours or overnight
  • 4 cups water
  • 3 tablespoons canola oil
  • 1 medium yellow onion, finely chopped (about 1½ cups)
  • 1 teaspoon finely grated garlic (about 2 large cloves)
  • 1 teaspoon finely grated fresh ginger (about 2-inch piece)
  • ½ teaspoon ground turmeric
  • One 14.5-ounce can peeled, diced tomatoes, puréed (about 1½ cups)
  • 1 teaspoon coriander seeds, finely ground
  • ½ teaspoon cumin seeds, finely ground
  • 2 medium green serrano chiles, cut lengthwise in quarters
  • 2 teaspoons salt, or to taste
  • Unsalted butter for garnish (optional)

Drain the beans and place in a large saucepan. Add the 4 cups water and bring to a boil. Reduce the heat to a simmer, cover, and cook until the beans are very soft, 1 hour or more.

Meanwhile, heat the oil in a medium skillet and sauté the onion until it is well browned. Add the garlic, ginger, and turmeric and stir for 2 to 3 minutes. Add the tomato purée, coriander, and cumin, and simmer until the sauce is thick. Stir this sauce into the pot of beans when they are tender, and add the chiles and salt.

Simmer, uncovered, for another 15 to 20 minutes to allow the flavors to come together well. Stir in the butter if using. This dish tastes best the day after it is made. Reheat gently over medium heat.

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