Red beans with chili and spices
4 servings
60 minutes
Red beans with chili and spices is a dish that combines the rich flavor of legumes with the spiciness of spices. This recipe resembles classic Indian and Mexican dishes where beans and spices play a key role. The aroma of garlic, ginger, and coriander fills the kitchen with warmth, while serrano chili adds heat, revealing the full palette of flavors. A thick, rich sauce made from tomatoes, paprika, and garam masala makes the beans incredibly fragrant. Lemon juice adds a fresh tanginess, while cilantro brings herbal notes. The dish pairs perfectly with fluffy basmati rice that softens the spicy heat. It is suitable for cozy family dinners as well as festive occasions, impressing with its depth of flavor and richness of spices.
1
Combine beans, half of the garlic, half of the chopped onion, and salt in a pressure cooker, adding 2 1⁄2 cups of water. Close the pressure cooker and cook on high heat until it whistles for 15-20 minutes. Reduce heat to medium and simmer for 10 minutes. Remove from heat and let sit for 12 minutes until all steam escapes. Drain the water; reserve 1⁄2 cup of the cooking water; set aside.
- Red kidney beans: 1 glass
- Garlic: 6 cloves
- Red onion: 2 heads
- Coarse salt: to taste
- Basmati rice: to taste
2
Blend the remaining garlic, ginger, serrano chili, turmeric, and paprika with 2 tablespoons of water until smooth; set aside. Heat oil in a pan over medium heat. Add arbol chili, coriander, cumin, and cinnamon; sauté until fragrant for about 1 minute. Add the remaining chopped onion; sauté until browned for about 1 minute. Add the prepared paste and sauté for 2 minutes. Add tomatoes; simmer until the liquid evaporates for about 15 minutes.
- Garlic: 6 cloves
- Ginger root: 1 piece
- Serrano chili: 3 pieces
- Turmeric: 1 teaspoon
- Hot paprika: 1 teaspoon
- Canola oil: 2 tablespoons
- Dried chile de arbol: 2 pieces
- Coriander seeds: 2 teaspoons
- Caraway seeds: 1 teaspoon
- Cinnamon sticks: 1 piece
- Canned tomatoes: 450 g
3
Combine the mixture with beans in a pressure cooker, add cilantro, garam masala, lemon juice, salt and pepper, and 1/2 cup of water. Bring to a boil over high heat; cook uncovered and stir occasionally for another 2 minutes. Serve with rice and slices of red onion.
- Red kidney beans: 1 glass
- Chopped cilantro (coriander leaf): 70 g
- Garam masala: 1 teaspoon
- Lemon juice: 1 tablespoon
- Coarse salt: to taste
- Ground black pepper: to taste
- Basmati rice: to taste
