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Receta Creamed Kidney Beans (Shahi Rajmah)
by Global Cookbook

Creamed Kidney Beans (Shahi Rajmah)
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Ingredientes

  • 5 1/2 tsp coriander seed
  • 1 tsp black peppercorns
  • 3/4 tsp cumin seed
  • 1 Tbsp. butter or possibly margarine
  • 1 c. chopped onion
  • 3 x fresh jalapeno chilies - (to 4) stemmed, chopped (1 1/2 to 2 ounce total)
  • 1 Tbsp. chopped fresh ginger
  • 5 1/2 tsp chopped garlic
  • 1/2 c. tomato paste
  • 3 can kidney beans - (15 ounce ea) rinsed, liquid removed
  • 1/2 c. lowfat milk
  • 1/2 c. half-and-half (light cream) Salt to taste
  • 3 Tbsp. chopped fresh cilantro

Direcciones

  1. In a 3- to 4-qt pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often till mix is aromatic and seeds are slightly browner, about 6 min.
  2. In a blender or possibly spice grinder, whirl or possibly grind spice mix to a fine pwdr.
  3. In a 3- to 4-qt pan over medium-high heat, heat butter. Add in onion, chilies, ginger, and garlic; stir often till onion is lightly browned, 5 to 7 min.
  4. Add in tomato paste and grnd spices. Stir till spices are fragrant, 1 to 2 min.
  5. Add in beans, 1 c. water, and lowfat milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer till beans are warm and sauce coats spoon thickly, 6 to 8 min.
  6. Stir in half-and-half. Add in salt to taste. If making up to 1 day ahead, cover and chill; to hot, stir in pan over medium heat till steaming. Pour into a bowl and garnish with cilantro.
  7. This recipe yields 6 to 8 servings.
  8. Comments: You can use pinto beans instead of kidney beans.