As much as I cook with beans and lentils, and love them, I had never before tried canary beans, although I’d seen them often enough at the grocery store.
Canary beans, I’m guessing, are so called because of their lovely yellow color. I used these to make a curry, Maharashtrian style, with coconut milk.
I must say I loved these beans. They hold their shape beautifully when cooked, but dissolve creamily in your mouth. They were perfect in this curry, but doubtlessly I will be looking for more recipes to make with these in the future.
I’ve been having a busy weekend, so I’m just going to get on with the recipe. Sometimes, I guess, you deserve a break from my babble. Enjoy the last few hours of the weekend, everyone!
This curry is off to the wonderful Legume Love Affair event started by Susan and hosted this month by Srivalli. Thanks, ladies!
Canary Bean Curry
1 cup Canary beans, soaked and boiled until tender
1 tbsp canola oil
1 large onion, chopped
1 tbsp coriander seeds, powdered
1 tsp cumin seeds, powdered
1/2 tsp turmeric
5 cloves garlic, minced
1-inch piece of ginger, chopped.
2-3 green chillies
2 tbsp jaggery (available in Indian stores. You can substitute with 2 tbsp sugar)
Juice of 1/2 lemon
1/2 cup minced coriander leaves
1/2 cup coconut milk (I use canned)
Heat the oil in a saucepan.
Add the onions and saute until translucent, about five minutes on medium heat.
Grind together the ginger, garlic, green chilies and the coriander and cumin powders into a fairly smooth paste.
Add the paste to the onions and saute until the mixture is rather dry and does not smell raw, about 5 minutes.
Add the beans and turmeric. Add salt to taste and a cup of water and bring to a boil. If the curry gets too dry at any time, add more water, a little at a time.
Simmer on low heat about 5 minutes.
Add the coconut milk, jaggery and lemon juice and heat through.
Turn off the heat and garnish with coriander leaves.
Serve hot with rice.