Cumin and cardamom beans

I made this for a lunch we had with friends two weeks ago and it was hit. I didn’t take any photos though, so I made it again on friday for the post today.

start with two chopped onions and 3 cloves of grated garlic, fry in a bit of oil

I like to keep a batch or two of pre-cooked beans in the freezer. They are great when you don’t have time and want a quick meal. Easy with rice or ugali. By the way, I’ve heard that if you soak the beans overnight before cooking them it reduces their flatulence inducing ability significantly! (^_^) Don’t know how true that is but I’ll try it one of these days.   

when the onions soften, add heaped teaspoon of coriander powder, and a heaped teaspoon of cumin seed powder
then add one grated carrot
when the carrots soften, add two chopped tomatoes and stir
cover and let that mix simmer for about two minutes on medium heat. Don’t let it dry out, add a bit of water if it’s drying too fast
then add the pre-cooked beans
stir, cover and leave to simmer for 10 minutes on low fire. Stir every 3 minutes or so to keep the bottom from burning
ready! Serve with rice, chapos or ugali

Husband Rating: ★★★★★★★★☆☆

How do you like your beans? Have you cooked them in an interesting way lately?

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on Life is a feast, eat up!

One thought on “Cumin and cardamom beans

  1. Soaking the beans overnight does work but I prefer boiling them with a piece of peeled fresh ginger, which I then dispose of after the beans are done. Not only does it reduce flatulence, but it also gives the beans a smoky ginger aftertaste, slight but there. I love my beans simmered in a thick fresh tomato sauce or in coconut milk, yum yum.


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