Meredith tells me these are called kidney beans in America and she didn’t like the ones on offer when she was growing up in Chicago.
With any luck, things have changed!
Adapted from Rose Elliott’s The Bean Book this is a simple solution for people who don’t eat meat but like the look of chili—leave out the carne!
After experimenting with variations–the addition of cumin powder and even Dijon mustard–I settled for the simpler the better.
Quickly done–and tastes even better the next day.
Don’t forget the lemon!
1lb/450gms good quality red beans from a jar or tin–drained and rinsed
1 onion–chopped
1 clove of garlic–chopped
2 tblsps olive oil
1 14oz tin of tomatoes–broken up, with all the juice
1 teaspoon chilli/cayenne powder
juice of half a lemon or more to taste
salt and pepper
- Soften the onions and garlic gently in the oil–stirring often.
- Add the chilli powder and the chopped tomatoes with their juice.
- Mix these well together, blending in the tomatoes.
- Add the beans and season with salt and pepper.
- Bring gently to the simmer and cook, covered, for fifteen minutes.
- Pour over the lemon juice and mix in.
- Serve over some basmati brown rice with perhaps a bowl of yogurt sauce with cumin and garlic on the side.
Robin Ellis 