Recipe courtesy of Padma Lakshmi
Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup minced onions
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 4 firm, ripe tomatoes, cut into 1-inch pieces
  • 2 teaspoons minced gingerroot, or 1 teaspoon ground ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon Garam Masala
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon dried red pepper flakes, or to taste (optional)
  • 2 cups drained kidney beans (19-ounce can)
  • Salt and freshly ground pepper, to taste
  • 1/2 lemon, juiced, or to taste
  • 3 tablespoons minced fresh cilantro

Directions

In a large saucepan set over moderate heat, warm the oil until hot, add the onions and pepper, and cook, stirring occasionally, for 5 minutes. Add the garlic, tomatoes, gingerroot, cumin seeds, Garam Masala, lemon pepper, and dried red pepper flakes, if desired, and simmer the mixture, stirring occasionally, for 10 minutes. Add the beans and salt and pepper to taste, and cook, stirring occasionally, for 5 minutes more. Stir in the lemon juice and cilantro.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chili Verde (Colorado Green Chili)

Recipe courtesy of Santos Loo

Chicken and White Bean Chili

Recipe courtesy of Cooking Channel

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Jamaican Vegetarian Style Irish Moss Drink

Recipe courtesy of Nigel Spence

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

On TV

So Much Pretty Food Here