Indian Red Beans

Ingredients

• 250 g Dried red beans (Soaked overnight then drained)
• 500 ml Water (For cooking the beans and the sauce)
• 2 c. à soupe Vegetable oil (Sunflower oil or other neutral oil)
• 2 gros Onions (Finely chopped)
• 2 gousses Garlic (Crushed)
• 1 cm Fresh ginger (Grated)
• 1 moyenne Tomato (Coarsely chopped)
• 1 c. à soupe Tomato paste
• 1.5 c. à soupe Tomato coulis
• 1.5 c. à café Turmeric (powder)
• 1 c. à café Cumin (powder)
• 1 c. à café Paprika
• 1 c. à café Cumin seeds
• 2 Bay leaves
• 2 Cloves
• Quelques Black pepper (whole)
• Quelques feuilles Fresh coriander (For garnish)
• Au goût Salt

Instructions

1. Drain the beans

   After soaking them overnight, rinse the beans under cold water and drain them in a colander.

   Time: PT2M

2. Cooking the beans

   Place the beans in the pot, add 40 ml water, 1 tsp turmeric, 2 bay leaves, 2 cloves, a few peppercorns and salt. Bring to a boil then cook for 25 minutes over medium heat.

   Time: PT25M

   Temperature: Feu moyen

3. Preparing the aromatics

   Finely chop the two onions, crush the garlic cloves, grate the small piece of ginger and cut the tomato into large dice.

   Time: PT10M

4. Sauté the onions

   Heat 2 tbsp oil in a pan over medium‑high heat. Add the onions and sauté until golden for 5 minutes, stirring regularly.

   Time: PT5M

   Temperature: Feu moyen‑élevé

5. Cooking the spices

   Add the garlic, ginger, tomato, tomato paste, tomato coulis, 1 tsp cumin, 1 tsp paprika, 1 tsp turmeric, 1 tsp cumin seeds and salt. Sauté for 4‑5 minutes, stirring constantly.

   Time: PT5M

   Temperature: Feu moyen

6. Simmer the beans with the spices

   Add the cooked beans to the pan, mix, lightly mash with the back of a spoon to achieve a slightly thick texture. Cook over high heat for 5 minutes, stirring.

   Time: PT5M

   Temperature: Feu vif

7. Finishing and serving

   Taste, adjust seasoning, sprinkle with chopped fresh coriander and serve immediately with basmati rice or chapatis.

   Time: PT2M

Nutrition Facts

Calories

220

Protein

8 g

Carbohydrates

35 g

Fat

5 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried red beans: Kidney beans, Black beans
• Instead of Vegetable oil: Light olive oil, Canola oil
• Instead of Onions: Shallots
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Tomato: Canned tomatoes, drained
• Instead of Tomato paste: Tomato purée
• Instead of Tomato coulis: Tomato sauce
• Instead of Turmeric (powder): Saffron (in small amount)
• Instead of Cumin (powder): Garam masala (½ tsp)
• Instead of Paprika: Mild chili powder
• Instead of Cumin seeds: Coriander seeds
• Instead of Black pepper (whole): White pepper
• Instead of Fresh coriander: Flat-leaf parsley

Equipment Needed

• Dutch oven (or large pot)
• Frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Colander
• Soaking bowl (optional)
• Measuring spoon
• Spatula (for mashing beans)

Critical Steps — Do Not Skip

• Sauté the onions until golden
• Cook the spices without burning
• Simmer the beans to achieve a homogeneous texture

Chef Tips from the Video

• Use freshly toasted spices for deeper flavor.
• Add a drizzle of lemon juice or a bit of plant‑based yogurt just before serving for a touch of acidity.
• Garnish generously with fresh coriander for vibrant color and aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 to 4 days.

Freezer: Can be frozen for up to 1 month. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Soak the beans the day before.
• Cook the beans ahead and keep them in the refrigerator; reheat with the sauce before serving.
• Prepare the sauce (spices, tomatoes) ahead and store it refrigerated for 24 hours.