Recipe: Kidney Bean and Yam Stew with Cubed Oranges

Bal Arneson offers a recipe for Kidney Bean and Yam Stew with Cubed Oranges.

Kidney Bean and Yam Stew with Cubed Oranges

Easy, flavorful and fragrant

-Courtesy of Everyday Indian: 100 Fast, Fresh, and Healthy Recipes by Bal Arneson (Whitecap Books; March 2009)

This is the very first dish I cooked when I started dating my husband. Easy, flavorful and fragrant. It’s a little spicy, which makes it a great summer dish to help you cool down.

Serves 4

Kidney Bean and Yam Stew with Cubed OrangesIngredients:

2 Tbsp grapeseed oil
2 Tbsp finely chopped ginger
2 Tbsp finely chopped garlic
1 tsp fenugreek seeds
2 Tbsp cumin seeds
1 Tbsp garam masala
2 bay leaves
1 tsp dried oregano
1 tsp rosemary, dried or fresh
1 tsp ground turmeric
1 tsp salt
one 14 oz. can crushed tomatoes
2 cups cubed yams
1 cup water
one 14 oz. can kidney beans, drained
2 cups cubed oranges

Directions:

Place the oil, ginger, garlic, and fenugreek seeds in a big pot over medium-high heat and cook for 2 minutes. Add the cumin, garam masala, bay leaves, oregano, rosemary, turmeric, and salt, and cook for 2 minutes.

Add the tomatoes, yams, and water; increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook for 7-9 minutes. Add the kidney beans and oranges and cook for 1 minute. Turn the heat off and cover with a lid for 10 minutes before serving.


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