Here is a third recipe that I made from “Easy Recipes for the Hurry Home Cook, Healthy Indian Vegetarian Cooking” by Shubhra Ramineni When I think of black beans, I usually think of Mexican or some sort of Latin food but they are a wonderful ingredient with Indian flavors too. This dish is not only tasty but extremely healthy as black beans have a lot of fiber and the way it’s made it’s very low fat too. If you would like to see how it’s made, keep reading.
Black Bean Curry
Serves 4 to 6
1 tbsp. vegetable oil
2 tsp. garlic, minced
1 tbsp. ginger, peeled and finely grated
1/2 small onion shredded on the largest holes of a box grater
1 ripe tomato, cut into 4 pieces
1 tsp. Garam Masala (a roasted spice mix that is very common in Indian cuisine)
2 (15 oz) cans black beans with liquid from the cans
1/4 tsp. cayenne pepper (or more if you like it really spicy)
1/2 tsp. salt
1 cup water
Over medium heat in a medium saucepan add the oil. Add in the garlic, ginger and onion. Saute until the onion is golden brown, stirring frequently, about 5 minutes.
Reduce heat to medium low. Add the tomatoes and cover the pan. Cook the tomatoes until they become completely soft and mashed and is combined with the onion to form a course paste. Stir every minute or so and lightly mash the tomato, about 5 minutes.
To the mixture add the Garam Masala, salt and cayenne pepper. Cook uncovered for about 5 or 6 minutes, stirring frequently. Add the black beans with their liquid and the 1 cup of water. Bring to a boil over high heat. Once boiling, reduce heat to medium low and simmer uncovered for 15 minutes to thicken the curry mixture and let the flavors infuse together, stirring occasionally. You can eat this warm or at room temperature and it freezes well.