3 tbsp butter
1 onion, chopped
1 clove garlic, chopped
1 green pepper, deseeded and chopped
400 gram of canned red kidney beans or boiled ones
1-2 tbsp chopped fresh coriander
1 tsp masala
slight salt
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Melt the butter in a heavy-based frying pan. Add the onions and fry gently until golden. Add the garlic and pepper and fry over a medium heat until the pepper is cooked. Make sure the garlic does not turn too dark. Add the beans with half their liquid, the coriander, masala and salt. Cover the pan and cook for about five minutes. Then serve with basmati rice.
| Yield: | 2 servings | ||||||
| Prep Time: | 0 hr 30 mins | ||||||
| Cook Time: | 0 hr 8 mins | ||||||
| Ready In: | 0 hr 8 mins | ||||||
| Category: | Main Course | ||||||
| Main Ingredient: | Beans & Legumes | ||||||
| Cooking Method: | Stir Frying |
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| Nationality: | Myanmar | ||||||
| Special Diet: | Diabetic | Egg Free | Gluten Free | Kid Pleaser | One Pot Meal | Vegan | Vegetarian |
| Recipe Tags: | beans | kidney beans | kids food | ||||
Chef's Note & Story
If you will make with dried beans, make sure they must soaked in water for overnight and boiled hard for 10mins, then cooked more gently for another 20mins before you can use them.
I'm from India we call this Rajma masala.