Indian Spiced Beans
I’m always on the lookout for a quick and tasty meal. Bonus points if it makes good leftovers. I made this one day for lunch when I was working from home and I knew it would be an instant hit. Since that random Thursday a few weeks ago, we’ve had this probably 5 times. The smell of garam masala blooming in a pan sends my mind straight to Indian food, which is a favorite in our house.
This meal comes together in a snap and it perfectly hearty for these long winter nights without being too heavy. I serve it over brown rice and used pinto beans the day I took this picture, but you could use whatever beans you have on hand. Since it calls for a 1/2 can of coconut milk, I just double the recipe and portion it out into single servings and freeze some for an even quicker meal in the future.
One Year Ago: Cranberry, Caramelized Onion, and Goat Cheese Dip
Indian Spiced Beans
Yield: 2-4
Ingredients:
1 large onion, minced
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon garam masala
1 can pinto beans (any kind of beans would work here)
1 can diced tomatoes
1/2 tsp ground ginger
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup coconut milk
1/2 cup chopped cilantro leaves
Directions:
Saute onion in oil. When the onion becomes transluscent add minced garlic cloves and garam masala. Cook for one minute or until the spices become fragrant.
Add beans, tomatoes, ginger, sugar, and salt. Let it cook for about fifteen minutes.
Pour in coconut milk. Heat until warmed. Add cilantro just prior to serving.
Recipe adapted from Lori's Lipsmacking Goodness
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s