Curried Red Bean Stew
Chris’ comments: In all of our twenty-five years together this is the first thing I’ve ever cooked that Cee has asked for again. She’s had it for two meals today, so that is a huge compliment. Yes, I’m bragging.
I found a basic white bean stew recipe that looked pretty bland, then made it into a heartier version. It does have a little kick to it, but you can change the spices to make it your own.
• 1/2 small onion, minced
• 1 can chopped tomatoes
• 2 cups precooked or canned Chinese red beans (otherwise known by their Japanese name of Adzuki beans)
• 1 cup cooked rice
• salt and pepper to taste
• ½ tsp cayenne pepper
• ½ tsp garam masala or curry powder
• couple handfuls of chopped baby spinach
Sauté the onion in a little oil.
In a soup pot, combine the tomatoes, beans, rice and spices. Add the onion. Let simmer until all the ingredients are warmed through.
A few minutes before serving, add the chopped spinach and stir it in.
Top with Greek yogurt or sour cream, if desired.
This is an easy dish to throw together if you are pressed for time since you can raid your pantry for a can of tomatoes and beans. Hopefully you’ll have a little cooked rice left in your fridge, but it’s simple to throw some in the rice cooker, if need be.
I ran the tomatoes through the blender to use more as the “gravy” for the stew, but you can leave them chopped if you like the color and texture better that way.
You can use other beans if you like, but I like the adzuki beans for their healing properties. I keep dried beans in the pantry so I always have them on hand. Adzuki beans are good for the heart and small intestines, help detoxify the body, reduce swelling and edema and help promote weight loss.