Ingredients
-
1 cup cooked kidney beans (or substitute with chickpeas)
-
1/2 cup chopped onion
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon ground turmeric
-
1/2 teaspoon ground black pepper
-
1 can (15oz) no salt added crushed tomatoes
-
1/4 cup salsa (optional)
-
1/2 cup fresh cilantro, finely chopped
Directions
Sub-Title: An Ethiopian Inspired Vegetarian Dish
Description: This delicious veggie dish is perfect for those who love spicy food! The combination of kidney beans, roasted tomatoes, and fresh herbs will surely satisfy your taste buds.
Ingredients:
– 1 cup cooked kidney beans (or substitute with chickpeas)
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon ground black pepper
– 1 can (15oz) no salt added crushed tomatoes
– 1/4 cup salsa (optional)
– 1/2 cup fresh cilantro, finely chopped
Instructions:
1. Heat the oven to 400 degrees Fahrenheit.
2. Place the kidney beans in a large bowl and cover with water. Let soak for at least 1 hour.
3. Meanwhile, in a small pot, bring 1/4 cup water to a boil over high heat. Reduce heat to low, add the onions, garlic, and olive oil. Cook until tender but not browned, about 10 minutes. Stir in the spices.
4. Remove the beans from their soaking liquid, rinse under cold running water, and set aside.
5. Preheat the broiler. Arrange the beans in a single layer on a baking sheet. Broil until heated through and slightly crisp, about 3-5 minutes per side. Set aside.
6. Combine the tomatoes, salsa, cilantro, and reserved bean mixture in a large saucepan. Season with salt and pepper to taste. Simmer gently until thickened, about 10 minutes. Taste and adjust seasoning as needed.
7. To serve, warm the beans slightly in the microwave if they have cooled down. Spoon the bean mixture onto warmed plates and top with the roasted tomato sauce. Sprinkle with additional cilantro and enjoy!
Serving Size: 1 serving per person
Difficulty Level: Easy
Nutritional Information:
Calories: 400 calories
Total Carbohydrate: 24g
Dietary Fiber: 8g
Protein: 14g
Cholesterol: 0mg
Sodium: 260mg
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Steps
|
1
Done
|
Heat the oven to 400 degrees Fahrenheit. |
|
2
Done
|
Place the kidney beans in a large bowl and cover with water. Let soak for at least 1 hour. |
|
3
Done
|
Meanwhile, in a small pot, bring 1/4 cup water to a boil over high heat. Reduce heat to low, add the onions, garlic, and olive oil. Cook until tender but not browned, about 10 minutes. Stir in the spices. |
|
4
Done
|
Remove the beans from their soaking liquid, rinse under cold running water, and set aside. |
|
5
Done
|
Preheat the broiler. Arrange the beans in a single layer on a baking sheet. Broil until heated through and slightly crisp, about 3-5 minutes per side. Set aside. |
|
6
Done
|
Combine the tomatoes, salsa, cilantro, and reserved bean mixture in a large saucepan. Season with salt and pepper to taste. Simmer gently until thickened, about 10 minutes. Taste and adjust seasoning as needed. |
|
7
Done
|
To serve, warm the beans slightly in the microwave if they have cooled down. Spoon the bean mixture onto warmed plates and top with the roasted tomato sauce. Sprinkle with additional cilantro and enjoy! |
