Sweet and Spicy Kidney Beans
This happened all because I fell in love! Period!!
It was never my intention to leave the fast pace life of glitz and glamor, I have spent way too many years of my 20’s chasing the glitter and glory. I never remembered my nail paint chipped or my eyebrows with absolutely no boundaries of definition. But it happened! How I don’t know? Love has been good to me rather too good! Well may be it’s me; it has to be me. May be I decided to leave myself behind while I was taking care of everything around me. May be I am too much loved that I stopped noticing my little flaws. May Be!
Even though I have to work on way too many things to bring back the lost me but I am lucky to have fallen in love with the most wonderful man I know. Also this crazy thing call love has helped me find a parts of me I had no idea of. I hardly cooked before I met my man; yes love taught me to cook!
So while I work on finding the lost me, let me share a recipe that I specially created for him; Sweet and Spicy Kidney Beans. These have become an absolute winner and have bought me lots and lots of praises. The start ingredient of this recipe is Maple Syrup; it adds a wonderful sweetness and smokiness here. As far as the spicy part goes, I let you be the final decision maker. You can play around with the amount of heat as per your liking.
Enjoy these beans with meat, chicken or with some rice or bread or just by themselves; they are Damn Delicious no matter how you decide to enjoy these! And they will vanish FAST!
Sweet and Spicy Kidney Beans
- 1 ½ cups dried kidney beans, washed and soaked overnight in water to cover2-3 inches.
- 2-3 tablespoons vegetable oil
- 1 (1-inch) cinnamon stick
- 4 green cardamom pods
- ½ teaspoon whole black pepper
- 6 cloves
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 red onion; large, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon ginger minced
- 4 tomatoes; large, chopped
- 1 ½ teaspoons curry powder
- ½ teaspoon cumin powder
- 1 teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 2 tablespoons tomato ketchup
- 3-4 tablespoons maple syrup
- Salt as per taste
- Fresh cilantro; chopped for garnish
- Lime wedges to be served on side
- Drain the soaked kidney beans. Place them in a large pot, add 8-10 cups of water. Cover the lid and cook for 35-40 minutes or until beans are well done and they very soft to touch, with some of them almost broken. Keep checking while the beans are cooking to make sure there is always enough water in the pot, if you feel the water is less add more. (Also if you are using canned beans, drain them well and cook them with little water for 10-15 minutes to make them little softer). Once the beans are ready, remove the pot from the heat and keep it aside.
- In a large saucepan, heat the oil. Add the chopped onions, cinnamon, cardamom, whole black pepper, cloves cumin seeds and bay leaf. Cook until the onions start to turn translucent; 6-7 minutes; keep stirring.
- Add the minced garlic and ginger and sauté for another 2-3 minutes. Now add the tomatoes along with curry powder, cumin powder, cayenne pepper, ground black pepper and ¼ cup of water. Cook stirring on a low-medium heat until all the liquid has evaporated and the oil starts to separate to the sides of the pan. Now add the boiled kidney beans along with its liquid (if you feel the liquid is too less add 1-2 cups of water). Let the beans come to a boil; finally add the ketchup, maple syrup and salt. Give everything a quick stir and lower the heat to low. Cover the pot and let it simmer for another 15-20 minutes or until the beans get a thick consistency.
- Once done, transfer to a serving dish, sprinkle chopped cilantro on top. Serve hot!
You can adjust the amout of cayenne pepper as per your liking.
Also if you feel there is too much liquid, you can let it cook for few minutes to get the consistency of your choice