Saturday, March 28, 2009

Spicy Pinto Beans - legumes and beans

There is nothing really new about this recipe but it still proves exciting. Ever since I ventured into the Indian concoction of Spicy Green Beans and Spicy Chickpeas, I am into the trail to more legume recipes.


Spicy Pinto Beans
Ingredients: pinto beans, carrots cubed to bite-sizes, 4-5 shallots(or half medium onion) sliced, 2-3 garlic minced, 1-2tsp ground cumin, 1 tsp turmeric, butter, salt, 1tbsp oil, freshly ground black pepper, sprinkle of red chili pepper flakes

Directions: Add butter and 1tbsp oil to a frying pan, add in minced garlic, shallots saute till fragrant. Add in carrots and saute till carrots and onions are slightly tender/onions caramelized. Add the beans, then the spices. Salt to taste. Cook for about 10 mins in low-heat pan (note: if too dry, add some water/broth). Add in some freshly ground black pepper, mix well. Serve.


My Legume Love Affair (MLLA) was created by Susan - The Well-Seasoned Cook and shared by many fabulous hosts each time. This round, the 9th My Legume Love Affair is hosted by Laurie at Mediterranean Cooking in Alaska. Get a peek at the host line-up for this event here.

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