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!
Canary Beans Curry
- 1 cup canary beans (cooked until tender. Soak overnight if possible if using dry beans. If using canned beans, use 2 14-oz cans after draining the brine)
- 1 tablespoon vegetable oil
- 1 large onion (chopped)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 5 cloves garlic (minced)
- 1 inch knob ginger (chopped)
- 2-3 green chili peppers (like serrano or jalapeno)
- 2 tablespoon jaggery (available in Indian stores. You can substitute with 2 tablespoon sugar)
- Juice of ½ lemon
- ½ cup cilantro (minced)
- ½ cup coconut milk
- 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.