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.
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Indian Spiced Beans – adapted from Lori’s Lipsmacking Goodness – serves 2-4
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
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.