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

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

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9 Responses to “Cuban Black Beans in the Crockpot”

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    1
    Debbi Does Dinner Healthy — September 15, 2010 at 12:55 pm

    I LOVE beans. I so want to try that spice too! I wonder if Penzeys has it? Otherwise I wouldn’t know where to go. I’ll have to figure that one out. This looks like a recipe that I would LOVE!

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    2
    Elina — September 15, 2010 at 1:32 pm

    Sounds delicious. My husband is obsessed with black beans so I’m sure he’d love this simple meal. Perfect for a busy weekend day (at home)! 🙂

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    3
    Sweet Souhen Gal — September 15, 2010 at 2:15 pm

    Sorry to sound dumb but what is Sofrito – how do you prepare it?
    Recipe sounds wonderful. Some of the best Cuban food I have eaten was in Ibor City in Tampa. Yummy
    Debbie, if you have a Super Walmart in your area, they are carrying a whole line of hispanic foods and spices. I know I am going to check there..
    Thanks
    Phyllis
    SweetSouthernGal

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    4
    Jen — September 15, 2010 at 2:24 pm

    Phyllis – The instructions that follow Prepare the sofrito are how you do it. I have updated the recipe to be more clear.

    Debbi – I get mine at Stop and Shop. I’m not sure if Penzeys would have it. If you can’t find it, I can send you a small packet.

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    5
    amanda @ fake ginger — September 15, 2010 at 2:57 pm

    Oh yum, I wish my husband would eat beans. I think I’ll make these next time he goes out of town.

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    6
    Eliana — September 15, 2010 at 6:39 pm

    These look delicious. Being Latina myself, rice and beans were an everyday thing when I ws growing up too. Black beans were my favorite.

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    Krystal — September 15, 2010 at 8:50 pm

    Ahhh, it looks fantastic Jen! This picture makes it look so fabulous!

    Sofrito – is just a term for the bell peppers/onions and garlic – it’s the cuban trinity of cooking!

    Penzeys – doesn’t carry this spice. But I’m pretty sure Badia (the maker) can be found on Amazon.com, too!

    YUM and YUM…my MIL would be so proud of you!

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    8
    nutmegnanny — September 16, 2010 at 3:20 am

    These look great! I love Cuban food 🙂

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    tobiascooks! — September 17, 2010 at 3:35 pm

    I have to see if I can find such beans somewhere her in Greece.

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