I can remember where I got this recipe from exactly, but paging through my recipe book looking for something to make for Friday’s fasting lunch I stumbled upon this beauty.
Strangely enough I had a tin of kidney beans lying right at the back of the pantry. Which is strange considering my family are not huge lovers of this bean, but there it was. I remember a while back buying a case of 24 and brining it home and look of horror on my mother’s face when she saw it.
If memory serves me well I am sure she eagerly dished out those tins so fast that I completely forgot I had bought them in the first place.
The original recipe stated that a tin of butter beans should be used, but they should be washed of their sauce, I forwent this instruction and added the tin of baked beans with the sauce and it tasted better in my opinion.
This is a quick dish to make as the beans are already par boiled in the tin which is perfect especially when you are in a hurry and time is not of the essence.
The fact that this dish has kidney beans in and my parents loved it, makes me wonder if I should go out and buy another case of Kidney beans???? Halloween is after all around the corner they do deserve a good scared don’t you think?
- 1 x onion, finely chopped.
- 2 x cloves garlic, finely chopped.
- 1 x bay leaf.
- A handful of curry leaves.
- 2 x tomatoes, grated.
- 1 x tsp masala.
- ¼ x tsp paprika.
- ½ x tsp turmeric powder.
- 1 x tsp garam masala.
- 1 x tin baked beans.
- 1 x tin butter beans, drained and rinsed.
- 1 x tin kidney beans, drained and rinsed.
- ½ x cup waer.
- 2 x tsp white wine vinegar.
- Salt and pepper to season.
- Heat the oil in a pot.
- Add the onions and saute till transparent.
- Add the bay leaf, garlic cloves, curry leaves and tomatoe, give it a stir and cook till the tomatoe is soft and mushy.
- Add the spices and water, sir and allow the mixture to come to the boil.
- Add the beans and vinegar.
- Stir and cook till the gravy is nice and thick.