This Royal Beans recipe transforms humble dried red kidney beans into a vibrant, aromatic side dish that rivals any restaurant-quality curry. The secret lies in the tempering of mustard and cumin seeds, which release their essential oils to create a deep, savory base. Fresh ginger and garlic add a bright, pungent kick that cuts through the earthiness of the beans, while ground turmeric, coriander, and chili powder provide warmth and color. The beans are pressure-cooked to achieve a perfect tender-yet-intact texture, then finished with fresh tomatoes for a subtle acidity and chopped cilantro for a fresh, herbal finish. Ideal as a comforting accompaniment to rice, naan, or grilled vegetables, this dish is entirely vegan and packed with protein and fiber. It’s a robust, flavorful meal that comes together with minimal effort but delivers maximum taste, making it a fantastic choice for weeknight dinners or potluck contributions.
Royal Beans
Description
This Royal Beans recipe transforms humble dried red kidney beans into a vibrant, aromatic side dish that rivals any restaurant-quality curry. The secret lies in the tempering of mustard and cumin seeds, which release their essential oils to create a deep, savory base. Fresh ginger and garlic add a bright, pungent kick that cuts through the earthiness of the beans, while ground turmeric, coriander, and chili powder provide warmth and color. The beans are pressure-cooked to achieve a perfect tender-yet-intact texture, then finished with fresh tomatoes for a subtle acidity and chopped cilantro for a fresh, herbal finish. Ideal as a comforting accompaniment to rice, naan, or grilled vegetables, this dish is entirely vegan and packed with protein and fiber. It's a robust, flavorful meal that comes together with minimal effort but delivers maximum taste, making it a fantastic choice for weeknight dinners or potluck contributions.Ingredients
Directions
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Sort through the dried kidney beans to remove any debris, then rinse them thoroughly under cold water.
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Place the beans in a large bowl and cover with 4 cups of water. Soak for at least 8 hours or overnight.
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Drain the soaked beans, reserving the soaking liquid.
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Return the beans to the pot and add enough fresh water to the reserved soaking liquid to create a total of 6 cups of liquid.
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In a 4-quart pressure cooker, combine the beans, water mixture, chopped onions, garlic, ginger, turmeric, ground coriander, chili powder, ground cumin, cumin seeds, mustard seeds, and vegetable oil.
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Bring the mixture to a boil over high heat.
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Cover the pressure cooker and cook for 15 minutes at 15 pounds of pressure, following your manufacturer's specific instructions for reaching pressure.
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Remove the cooker from heat and allow the pressure to reduce naturally or quickly according to your cooker's guidelines.
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Carefully remove the lid and stir in the chopped tomatoes and salt.
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Bring the mixture back to a boil, cover, and cook for an additional 20 minutes at 15 pounds of pressure until the beans are tender and the flavors have melded.
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Remove from heat and release any remaining pressure before opening the lid.
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Stir gently to combine, then garnish with fresh chopped cilantro before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 447.2kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 4940.0mg206%
- Total Carbohydrate 51.0g17%
- Dietary Fiber 15.2g61%
- Sugars 15.7g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
