May 23, 2018
Curried beans with meat or chicken makes one of the most satisfying comfort dishes…perfect with rice or good crusty bread and some plain yogurt on the side.
Makes 6 cups
1 cup small black beans
1 teaspoon turmeric
4 tablespoons ghee
2 cups of diced onions
2 teaspoons minced garlic
12 ounces chicken thigh, cut into 2-inch pieces
1 large serrano pepper, minced
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon coriander seeds, crushed slightly
1/2 cup plain whole-milk yogurt
2 tablespoons ginger purée
1 teaspoon sea salt
4 cups spinach leaves
2 tablespoons chopped cilantro (or other herb)
Soak the beans in 3-4 cups of water for 1 hour at room temperature or in the refrigerator overnight. Drain the water.
Combine the beans with 3 cups of water and turmeric and bring to a boil. Within a few minutes, a scum may rise to the top - this is the hard to digest bits from the beans that needs to be discarded. Using a slotted spoon, remove the scum. Reduce the heat to its lowest setting, cover the stockpot and cook for at least 1 1/2 hours until beans are tender (add more water as needed).
In a separate heavy bottomed pot, heat the ghee and add the diced onions. Cook them until they are golden brown while stirring frequently. Add the minced garlic, chicken pieces, minced serrano, black pepper, cumin and coriander seeds. Cook on high heat for 3 to 4 minutes then add the cooked beans, yogurt, ginger purée and salt.
Lower the heat, cover the stew and continue cooking on low heat until the chicken is tender (approximately 15 to 20 minutes). Add the spinach, stir to combine, cook for another 2 to 3 minutes just until it wilts, then turn off the heat. Garnish with cilantro.
For a vegetarian option, substitute squash or sweet potato for the chicken.
Use coconut milk instead of regular yogurt to make it vegan.
December 02, 2022