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Masala Beanotto™ with Cooling Raita
This recipe comes from Dee, from our BEAN TEAM. In her own words:
"This is one of those recipes that will always taste like home to me. It’s one I inherited from my Mum and was a go-to in our house when we wanted something warming, comforting and properly delicious, without spending hours in the kitchen. We’d eat it with roti, or sometimes just scoop it straight from the bowl with a spoon – which, to me, is the ultimate sign of a good comfort food. Made with our white beans, it’s quick and easy, with their big, creamy texture working perfectly with the warming spices, soaking up all that garlicky, gingery, tomatoey goodness. The carom seeds are an important little addition too, if you can find them, they add a lovely depth and warmth to the dish. Serve it with a cool spoonful of raita and a sharp, fresh onion and tomato salad, or just eat it straight from the bowl with a spoon."
Ingredients
1 jar Queen White Beans - with their bean stock
1 tbsp neutral-flavoured oil, like rapeseed or vegetable
1 tsp carom seeds (ajwain) - or dried thyme or cumin seeds, if you can't find carom
1 large tomato, finely chopped (or 2, if small or not very juicy)
1 tbsp fresh garlic, finely grated or minced (about 3-4 cloves)
1 tbsp fresh ginger, finely grated or minced (about a 4cm piece)
1 tsp green chilli, minced (about 1 small chilli)
½ tsp ground turmeric
1 tbsp ground coriander
1 tbsp ground cumin
a small handful of fresh coriander, roughly chopped
Raita
3 tbsp Greek yoghurt, or plant based alternative
¼ cucumber, grated and squeezed of excess water
½ tsp of ground cumin
a small handful of fresh mint leaves, finely chopped (or a generous pinch of dried mint)
pinch of salt.
Kachumber
½ thinly sliced red onion
1 small finely chopped tomato
a squeeze of lemon
a tsp of ground cumin
a pinch of salt
Directions
Heat one tablespoon of oil in a wide pan over medium heat. Add the carom seeds and let them sizzle for 30 seconds until fragrant.
Add the chopped tomato, then the garlic, ginger, green chilli, turmeric, ground coriander and cumin. Mix well so everything is coated in the spices.
Reduce the heat to medium-low and cook, stirring occasionally, until the oil rises to the top and the masala looks rich and golden, about 8 to 10 minutes - add a splash of water if it looks dry. Don't rush this step - a well-cooked masala is the heart of the dish.
While that's cooking, prepare the raita and Kachumber, if you're serving alongside these. Simply toss or stir all the listed ingredients together.
Add the beans along with their bean stock and stir well to combine. Bring to a quick boil, then reduce the heat and simmer for 5 minutes until the beans are warmed through and have absorbed all that spiced flavour. Taste before adding salt (the bean stock is already well seasoned).
Scatter over the fresh coriander and serve alongside raita and Kachumber, if you like.
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