Creamed Kidney Beans

Name: Creamed Kidney Beans
Ingredients: 1 1/2 teaspoons coriander seeds; 1 teaspoon black peppercorns; 3/4 teaspoon cumin seed; 1 tablespoon butter or margarine; 1 cup minced onion; 3 or 4 fresh jalapeno chilies (1 1/2 to 2 oz. total), stemmed and minced; 1 tablespoon minced fresh ginger; 1 1/2 teaspoons minced garlic; 1/2 cup tomato paste; 3 cans (15 oz. each) kidney beans, rinsed and drained; 1/2 cup milk; 1/2 cup half-and-half (light cream); Salt; 3 tablespoons minced fresh cilantro

14 ingredients

6 steps

Ingredients

1 1/2 teaspoons coriander seeds
1 teaspoon black peppercorns
3/4 teaspoon cumin seed
1 tablespoon butter or margarine
1 cup minced onion
3 or 4 fresh jalapeno chilies (1 1/2 to 2 oz. total), stemmed and minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic
1/2 cup tomato paste
3 cans (15 oz. each) kidney beans, rinsed and drained
1/2 cup milk
1/2 cup half-and-half (light cream)
Salt
3 tablespoons minced fresh cilantro

Directions

1

In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.
2

In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
3

In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.
4

Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
5

Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.
6

Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro.