Curried Pink Beans with Dill
A delicious curry made with pink beans (you can sub pinto beans or kidney beans) and a few simple spices. Habanero pepers and dill add sass and lots of flavor. Serve with rice or bread for a satisfying, hearty and healthy meal.
Servings: 6
Calories: 97kcal
Ingredients
- 14 oz pink beans (drained. Can sub with pinto beans or kidney beans)
- 1 medium red onion , sliced very thinly
- 4-5 cloves garlic , thinly sliced
- ½ habanero pepper , chopped finely (wash hands thoroughly after handling!)
- 1 medium tomato , chopped
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sugar
- ½ teaspoon turmeric (optional)
- ½ cup dill , finely chopped
- 1 tablespoon avocado oil or any neutral oil
- Salt to taste
Instructions
- Heat the oil in a saucepan over medium-high heat. Add the onions and sugar and stir for a minute. Turn the heat to medium-low and let the onions caramelize, about 10 minutes.
- Add the chopped habanero pepper and garlic. Cook for about five minutes. By now the onions should be fairly brown and the garlic would have taken a golden hue.
- Add the tomato, turmeric if using, and cumin and coriander powders. Cook, stirring occasionally, until the oil begins to separate.
- Add the beans and stir to mix. Add salt to taste.
- Allow the beans to simmer for about 10 minutes until the flavors have merged.
- Add the chopped dill and turn off the heat.
- Serve hot!
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 318mg | Fiber: 4g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 10mg | Calcium: 59mg | Iron: 2mg