Red kidney beans with turnips
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red kidney beans, soaked |
| 4 | mediums | Turnips (14 oz) |
| ¼ | teaspoon | Sont (ground ginger) |
| ¼ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Cayenne (reduce if desired) |
| 4 | tablespoons | Oil |
| 1 | medium | Onion, cut into half rings |
| 3 | eaches | Garlic cloves, chopped |
Directions
Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1½ hours.
Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayeene in a small bowl with 1 tb water.
Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off.
When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking. Serve with rice & green vegetables.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 04-13-95