Calypso Beans With Ginger And Black Mustard Seeds Recipe

Name: Calypso Beans With Ginger And Black Mustard Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the beans; 2 cups dried calypso or anasazi beans, rinsed; 1 onion; 1 inch ginger; 5 cloves garlic; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground ginger; 1 teaspoon mustard powder; 1 tablespoon neutral oil such as grape seed; 15 ounces coconut milk (1 can); 2.5 cups water, or more as needed; plenty of salt; For the tarka; 2 tablespoons ghee or butter; 1 inch ginger; 1 teaspoon black mustard seeds

Servings: persons

For the beans
2 cups dried calypso or anasazi beans, rinsed
1 onion
1 inch ginger
5 cloves garlic
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon mustard powder
1 tablespoon neutral oil such as grape seed
15 ounces coconut milk (1 can)
2.5 cups water, or more as needed
plenty of salt
For the tarka
2 tablespoons ghee or butter
1 inch ginger
1 teaspoon black mustard seeds

1
To prepare the beans, peel and finely mince the ginger and garlic cloves (this can be done in a mini food processor). Heat the oil and saute the onion until glassy. Add the ginger and garlic and saute for a couple of minutes. Add the spices and cook another minute, until fragrant. Add the coconut milk, water and dried beans. Cook at a low simmer on the stove top or on low in a slow cooker. Make sure that the beans stay submerged in liquid, which may require adding additional water on the stove top, and stir occasionally (or swirl in the slow cooker, to avoid opening frequently). Cook until the beans are soft to the bite, which will happen when their colors mellow, with the brown lightening and the white turning more beige. The cooking time will depend on the dryness of the beans. In my slow cooker, my beans were tender after 4 hours. When they are soft, salt them generously.
2
When you are just about ready to serve the beans, prepare the tarka. Peel and mice the ginger. In a small skillet, heat the ghee or butter until bubbling, and then add the ginger. Let it cook for a few minutes until glassy, then add the mustard seeds. When the seeds start to pop and sizzle, stir the mixture into the beans. Enjoy.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the beans, 2 cups dried calypso or anasazi beans, rinsed, 1 onion, 1 inch ginger, and more.

Yes, Calypso Beans With Ginger And Black Mustard Seeds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Calypso Beans With Ginger And Black Mustard Seeds

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