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Monday, April 30, 2012

Cannellini bean with Yam



1/2 cup cannellini beans can be substituted with canned cannellini beans
1 cup chopped yam
4 tablespoon oil
1 cup chopped tomato
1 tablespoon chopped ginger
1 teaspoon chopped green pepper or to taste
1/2 teaspoon of turmeric powder
1/2 teaspoon of paprika or red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon of coriander powder
1 teaspoon garam masala
1/2 teaspoon salt or to taste
1 tablespoon lemon juice
Enough water for preparation approximately 2 1/2 cups

Wash and soak the cannellini beans in water for at least one hour before cooking.  

After one hour start cooking the beans in the same water it was soaked in for at least 15 minutes, add the chopped yam and cook for another 10 minutes until the yam and cannellini are cooked, keep aside.

In  a pan on medium heat add oil and tomato, cook till the tomato separates from the oil it takes about 5 minutes.  Add ginger, green chili, saute for a few seconds add add turmeric powder, paprika, coriander, cumin powder and garam masala powder, saute for a few seconds add the cooked cannellini beans and yam mixture add water if necessary add lemon juice and salt, let it come to a boil and turn the heat off.

Serve with rice or chapati.  Serves 2

Cennellini beans are white kidney beans.  Italian in origin.  Combined with yam it give it the right amount of sweetness.  Now you can do something with all the yams you see in the supermarket

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