Red Bean Ragout With Plum Tomatoes And Thyme


Red bean ragout with plum tomatoes and thyme
Rajma, or the red kidney bean, is a very common legume in northern Indian kitchens. When prepared as a stew, or ragout, and eaten with hot plain rice, it is known as rajma-chawal. I have used fresh thyme, instead of the typical fresh coriander (cilantro), to give this dish an altogether new dimension.


        2 tablespoons oil; 1 teaspoon cumin seeds

        2 onions, minced; 1½ teaspoons chopped fresh thyme leaves

        2 teaspoons peeled and minced fresh ginger; 4 cloves garlic, minced

        2 fresh green chili peppers, deseeded and minced

        2 large plum tomatoes, chopped; 2 teaspoons ground coriander

        1 teaspoon ground cumin; ¼ teaspoon ground turmeric

        1 teaspoon garam masala; One 16-oz (450-g) can kidney beans, drained and rinsed; 2 cups (500 ml) water

        Salt, to taste; 2 sprigs fresh thyme.


Step 1:
Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and let them sizzle. Quickly add the onion and chopped thyme, and cook, stirring frequently until the onions begin to brown, about 5 minutes.

Step 2:
Add the ginger, garlic, green chili peppers, tomatoes, coriander, cumin, turmeric and garam masala, and fry until the oil separates, about 5 minutes.

Step 3:
Add the red kidney beans, the water and salt, and cook until the beans are tender and the ­avors are well blended, about 10 minutes. Mash some of the beans roughly; this thickens the sauce. Transfer to a large serving bowl and serve garnished with the sprigs of thyme.

Food: Red Bean Ragout With Plum Tomatoes And Thyme

Related posts