Curried Pinto Beans Recipe


| 3/6/2014 8:39:00 AM


Tags: recipes, beans, vegetarian, Texas, Morgan Crumm,

Curried Pinto Beans

A while back my husband and I bought a mammoth, 25-pound bag of pinto beans — a decision which has had its ups and its downs. On the plus side, beans are cheap, healthy, and filling, and buying in bulk cuts down on wasteful packaging. On the other side, we’ve had to store a bag of beans that weighs almost as much as our two-year old and takes up just about as much space.

Difficulties of storing and lifting aside, we’ve had fun finding new ways to enjoy our seemingly never-ending bean supply. Bean soups, southwestern bean salads, and beans as a side for Texas barbecue have been plentiful. However, I think my favorite bean dish to date is this Indian-inspired curry, with hearty pinto beans as the star and delicate baby kale in a supporting role.

The spice (heat) level can be kicked up or down according to your preferences, and the intensely flavored beans make a great vegetarian main dish either on their own or served with rice or bread.

A note on curry powder: Your results will vary slightly based on the curry powder blend that you use. I used an organic, salt-free, store-brand containing a mix of coriander, turmeric, mustard, cumin, fenugreek, paprika, cayenne, cardamom, nutmeg, cinnamon, and cloves. Yield: 4 to 6 hearty servings on its own, or 6 to 8 served over rice.



Curried Pinto Beans with Kale Recipe






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