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Royal Beans

beans & legumes, side dishes, vegetarian

2 cups dried red kidney beans
--picked over and rinsed
1 cup chopped onions
5 garlic cloves; finely chopped
1 piece ginger; peeled
--and coarsely chopped
--2-inch piece
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/3 cup vegetable oil
16 ounces whole tomatoes; chopped
1 teaspoon salt
1/4 cup finely chopped fresh cilantro; for garnish

1. In medium bowl, soak beans in 4 cups water at least 8 hours or overnight. Drain, reserving the soaking water; and add enough fresh water to the soaking water to make a total of 6 cups.

2. In a 4-quart pressure cooker, combine the beans, water, onions, garlic, ginger, turmeric, coriander, chili powder, cumin, cumin seeds, mustard seeds and oil. Bring to a boil, cover and cook 15 minutes at 15 pounds pressure, according to manufacturer's directions. Remove from heat and reduce pressure quickly.

3. Remove lid and stir in tomatoes and salt. Bring to a boil, cover and cook 20 minutes at 15 pounds pressure, until the beans are soft. Sprinkle with fresh cilantro.

Makes 8 servings. Soaking time: About 8 hours. Preparation time: About 15 minutes. Cooking time: About 35 minutes.

Per serving: About 173 cal, 5 g pro, 16 g car, 11 g fat, 56% cal from fat, 0 mg cholesterol, 558 mg sod, 6 g fiber.

Reprinted with permission from "The International Garlic Cookbook", Collins Publishers, San Francisco (c) 1995.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Woman's Day, 4/96

Yield: 8 servings

Preparation Time: 0:00

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