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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: You can use pinto beans instead of kidney beans. Ingredients:
1 1/2 teaspoons coriander seeds |
1 teaspoon black peppercorns |
3/4 teaspoon cumin seed |
1 tablespoon butter or margarine |
1 cup minced onion |
3 or 4 fresh jalapeño chilies (1 1/2 to 2 oz. total), stemmed and minced |
1 tablespoon minced fresh ginger |
1 1/2 teaspoons minced garlic |
1/2 cup tomato paste |
3 cans (15 oz. each) kidney beans, rinsed and drained |
1/2 cup milk |
1/2 cup half-and-half (light cream) |
salt |
3 tablespoons minced fresh cilantro |
Directions:
1. In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.
2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
3. In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.
4. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
5. Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.
6. Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro.
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