Punjabi Red Beans Recipe

Name: Punjabi Red Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups red beans, soaked (see description); 4 cups water; 3 tablespoons canola oil; 1 medium yellow onion, finely chopped; 1 teaspoon garlic, finely grated; 1 teaspoon ginger, finely grated; 1/2 teaspoon ground turmeric; 1 (14 1/2 ounce) can diced tomatoes, pureed; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 medium green serrano chilies, cut lengthwise in quarters; 2 teaspoons salt, to taste; unsalted butter, for garnish (optional)

Servings: persons

1 1/2 cups red beans, soaked (see description)
4 cups water
3 tablespoons canola oil
1 medium yellow onion, finely chopped
1 teaspoon garlic, finely grated
1 teaspoon ginger, finely grated
1/2 teaspoon ground turmeric
1 (14 1/2 ounce) can diced tomatoes, pureed
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 medium green serrano chilies, cut lengthwise in quarters
2 teaspoons salt, to taste
unsalted butter, for garnish (optional)

1
drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour.
2
meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt.
3
simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using.
4
this dish tastes best the day after it's made. reheat gently over medium heat to serve.

233

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 13 ingredients. The key ingredients include: 1 1/2 cups red beans, soaked (see description), 4 cups water, 3 tablespoons canola oil, 1 medium yellow onion, finely chopped, and more.

Yes, Punjabi Red Beans 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.

Punjabi Red Beans

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