Spiced Butter Beans and Punjabi Kidney Beans: Ravinder Bhogal’s Dried Bean Recipes | Food

DRoasted beans are a marvel: a handful of hard rocks that expand into an abundance of yielding, luscious nuggets that soak up the flavor of whatever they’re cooked with. They’re also nutritional powerhouses packed with protein, fiber and essential nutrients – they’re good for us and good for the planet too. Beans and legumes have a low carbon footprint compared to meat proteins, require little water to grow, and improve the health of depleted soils. They are cheap, humble and reliable. These recipes show their magic.

Punjabi Rajma with Crispy Onions and Saffron Rice (pictured above)

For North Indians Rajma, or thick, fudgy kidney beans simmered in a richly flavored sauce and served with crispy onions and saffron-flecked rice, is nostalgia in a bowl. I like it with a dollop of Greek yogurt and some lime pickle.

preparation 30 minutes
soaking Over night
a cook 1 hour 50 minutes
serves 4

300 g dried kidney beans
2T
sp soda
2T
e.g. ghee (or a neutral oil like canola oil to make the dish vegan)
1 black cardamom pod
hurt
1
cinammon floorbroken up

1 ton
sp caraway
2 bay leaves
2 red onions
peeled and very finely chopped
4cm piece of peeled ginger, 4 peeled cloves of garlic and 1 small green chilli
Everyone flashed into a paste
⅛ Tsp ground cloves
1 heaped T
sp anardana (ground dried pomegranate) or amchoor
½ d
sp ground ginger
½ d
sp chilli powder
1 ton
sp ground turmeric
3 ripe tomatoes
peeled and mashed
1 ton
e.g. dried fenugreek
lime juice
taste
A handful of finely chopped cilantro

For the crispy onions
2 red onionspeeled and very finely sliced ​​(use a mandolin if you have one)
neutral oil
for frying

For the saffron rice
200 g basmati ricewashed in cold water until the water runs clear
1 tone.g. ghee (or neutral oil to make the dish vegan)
1 onionpeeled and finely chopped
1 tsp whole cumin seeds
A pinch of saffroncrushed and soaked in 30 ml warm milk

Soak the kidney beans overnight in cold water mixed with the bicarb. The next day, drain, place the beans in a large saucepan with plenty of fresh water and cook until tender, 45 minutes to an hour. (If you have one, a pressure cooker cuts the cooking time in half.) When finished cooking, drain and set aside.

For the crispy onions, heat enough oil to stand 2 cm high on the sides of a pan. Once the onions are hot, fry in batches until crisp, then drain on paper towels.

For the Rajma, heat the ghee in a large, deep saucepan and add the cardamom, cinnamon, cumin, and bay leaves. Once fragrant, add the onions and sauté over low heat until caramelized – a good dark, gooey caramel will take between 20 and 30 minutes. Add the ginger garlic chilli paste, stir fry until fragrant, then add the cloves, anardana, ground ginger, chilli powder and turmeric and fry for 30 seconds. Add the tomatoes, cook over low-medium heat for seven or eight minutes, then stir in the fenugreek. Add the drained kidney beans with 800 ml water, salt, bring to the boil and simmer for 30 minutes.

In the meantime prepare the rice. Heat the ghee in a saucepan, add the onion and cumin and sauté over low heat until the onions are caramelized. Add the rice, season and fry until nicely toasted. Add 400 ml of boiling water, cover with a tight lid, turn the heat to low and cook until the rice is cooked, eight to ten minutes.

Turn the rice out onto a platter and drizzle over the saffron milk, turning some of the grains orange and leaving others pearly white. Squeeze the lime juice into the kidney beans, sprinkle over the cilantro and serve with the rice and crunchy onions.

Butter beans with harissa, lemon preserves and gremolata breadcrumbs

Ravinder Bhogal's Butter Beans with Harissa, Pickled Lemon and Gremolata Breadcrumbs.
Ravinder Bhogal’s Butter Beans with Harissa, Pickled Lemon and Gremolata Breadcrumbs.

I love the contrast of the butter beans’ creamy interior with the crunch of the gremolata. This is especially good served for brunch with a poached or boiled egg and a stack of toast to mop up the delicious sauce.

preparation 20 minutes
soaking Over night
a cook 1 hour 50 minutes
serves 2

200 g dried butter beans
1 ½ t
sp soda
2T
e.g. extra virgin olive oil
1 large onion
peeled and finely chopped
3 cloves of garlic
peeled and finely chopped
1 ton
sp coriander seedscoarsely chopped
1 ton
e.g. dried mint
2 pickled lemons
rind only, finely chopped
A pinch of saffron

2T
sp harissa (I especially like Belazu’s Smoked Chili Harissa)
3 ripe tomatoes
peeled and mashed
400 ml hot vegetable stock

For the gremolata crumbs
A good drizzle of olive oil
A handful of flat-leaf parsley
, finely chopped
2 cloves of garlic
peeled and finely chopped
The spice of
1 lemon
2 slices of sourdough bread

Place the butter beans in a large bowl of water, add the baking soda and let soak overnight.

The next day, place the beans in a saucepan and cover with plenty of water. Bring to the boil and simmer rapidly for 45 minutes to an hour, until just tender. Drain and set aside.

Heat the olive oil in an ovenproof casserole and sauté the sliced ​​onion until soft and translucent. Add the garlic and coriander seeds, sauté until the garlic is tender and fragrant, then add the dried mint and preserved lemons and sauté for another minute. Add the saffron and harissa, sauté for two minutes, then add the tomatoes and cook briefly. Pour in the broth and cooked beans, season to taste and bring to the boil. Partially cover the pan, turn the heat to low and cook for 45 minutes, until the sauce has thickened and the beans are meltingly tender.

While the beans are cooking, heat a good drizzle of olive oil in a small skillet over low heat. In a food processor, chop the bread into coarse crumbs, add the garlic, parsley and lemon zest and chop briefly to mix. Fry in hot oil, tossing the crumbs in the pan until the garlic is fragrant and the bread is crispy.

Ladle the beans into two bowls, sprinkle over the gremolata crumbs and serve.

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