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. 
Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
These are absolutely amazing!
wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
Yay for goat cheese! It really does make them better, doesn’t it?
Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
do you think these would be good at room temperature?
I am going to an outdoor concert next week and wanted to bring some finger food!
These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
Would you imagine using some milder-tasting cheese like Brie tasting good?