Luckily for everyone involved, this dinner turned out a little better than the first presidential debate this season (big yawn for that one). We had Courtney over for dinner as a preemptive thank you for taking care of the kitties this past weekend while we’re in Virginia and Will decided he would try this new dish out. I can honestly say I had no part in the making of this meal and actually ended up being 20 minutes late coming home for dinner! But with Courtney’s wine supplement and the flavor of the food, all was well and we had a grand old time eating, drinking, and chatting over the debate since it was so bland.
What’s nice about this dish, as Will has pointed out to me several times, is that you can use whatever combination of beans and spices you want to create your own take on things! If you prefer things spicier, definitely throw in some chilies or red pepper flakes or maybe even a dash of sriracha. If you prefer black beans to garbanzo or kidney beans, use just black beans. Anything goes for this kind of dish!
Cooking Notes: We didn’t have any cilantro on hand, so Will used some dried cilantro in the recipe itself–we did not put any on top at the end, as you can evidence from the picture. He also used a can of black soybeans and a can of garbanzo beans for this particular attempt at the recipe. Instead of using the fragrant yellow rice recipe from The Kitchn, we used our standard Yellow Jasmine Rice that we got from Budget Bytes and Will added a dash of ground clove since the fragrant yellow rice recipe called for it.
Mixed Bean Masala (adapted from The Kitchn; serves 6)
2 cloves garlic
1-inch piece of ginger, peeled
1 tbsp water
2 tbsps veggie oil
1 tsp cumin
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp salt
28 oz. can chopped tomatoes
2 15-oz. cans beans, drained and rinsed
2 tbsps cilantro, coarsely chopped, plus more for serving
Chopped fresh chilies or red pepper flakes to taste (optional)
Fragrant Yellow Rice (see below)
Plain yogurt, for serving
Roughly chop the onions, garlic, and ginger. Process in a food processor or blender until a smooth paste forms, adding up to 1 tbsp water if needed. Heat the oil in a large saucepan over medium heat and add the cumin, garam masala, and coriander. Fry the spices for 1-2 minutes, stirring frequently, until fragrant. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated. Add the salt, tomatoes, beans, cilantro, and chilies or pepper flakes (if using). Bring to a boil and lower heat. Simmer uncovered for 30 minutes, stirring occasionally. Taste and adjust seasoning. Garnish with additional chopped cilantro and serve over rice, with a dollop of yogurt on the side.
Recipe: The Kitchn: Mixed Bean Masala