Creamed Kidney Beans

Name: Creamed Kidney Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black peppercorns; 1 Tbsp butter or margarine; 1 kilograms cans each) kidney beans, rinsed and drained; 2 teaspoons coriander seeds; 1 teaspoons cumin seed; 3 Tbsps minced fresh cilantro; 1 Tbsp minced fresh ginger; 2 teaspoons minced garlic; 118 milliliters half-and-half (light cream); 118 milliliters milk; 237 milliliters minced onion; 8 servings Salt; 118 milliliters tomato paste

Creamed Kidney Beans requires around 45 minutes from start to finish. Watching your figure? This gluten free and vegetarian recipe has 197 calories, 10g of protein, and 4g of fat per serving. This recipe serves 8. It works well as

Instructions

In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.

Ingredients you will need

Whole Coriander Seeds

Peppercorns

Cumin Seeds

Seeds

Shake

Equipment you will use

Frying Pan

In a blender or spice grinder, whirl or grind spice mixture to a fine powder.

Equipment you will use

Blender

In a 3- to 4-quart pan over medium-high heat, melt butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.

Ingredients you will need

Chili Pepper

Garlic

Ginger

Onion

Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.

Ingredients you will need

Tomato Paste

Spices

Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.

Ingredients you will need

Beans