Bombay Kidney Beans Food

BOMBAY KIDNEY BEANS

Bombay Kidney Beans image

A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites.

Provided by Fluffy

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans)
1 (1 lb) can tomatoes, chopped, undrained
2 teaspoons honey
1 -2 teaspoon curry powder
1/4-1/2 teaspoon ground cumin
1/4-1/2 teaspoon ground ginger
1/8-1/4 teaspoon ground allspice
1/4 teaspoon salt (or more, to taste)
1/8 teaspoon pepper (optional)
1 tablespoon cornstarch
1 1/2 tablespoons water

Steps:

Combine beans, tomatoes, honey and seasonings in a medium saucepan.
Bring to a boil, stirring occasionally.
Reduce heat, cover, and simmer 10 minutes.
In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
Add to saucepan.
Cook 2-3 minutes, stirring constantly, until slighly thickened.
Serve over rice.

Nutrition Facts : Calories 134.2, Fat 1, SaturatedFat 0.2, Sodium 487.7, Carbohydrate 26, Fiber 6.5, Sugar 8, Protein 7

BOMBAY BEANS AND CHICKEN

Bombay Beans And Chicken image

Make and share this Bombay Beans And Chicken recipe from Food.com.

Provided by Gingerbear

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 1/2 ounce) cans diced tomatoes
2 (15 1/4 ounce) cans kidney beans, drained
4 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
3 teaspoons ground cumin
salt
fresh ground pepper, to taste
1/3 cup cilantro, chopped plus sprigs for garnish
6 boneless skinless chicken breasts
1 teaspoon curry powder
6 cups hot cooked rice
1/2 pint sour cream or 1/2 pint plain yogurt

Steps:

Heat 2 Tbsp of vegetable oil in large frying pan.
Stir in chopped garlic, cumin and onions.
Cook for 5 minutes over medium heat.
Stir in kidney beans and diced tomatoes.
Cook over medium heat for 5 to 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
Stir in chopped cilantro.
Keep warm.
Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
Add dollop of sour cream on each serving.
Garnish with cilantro sprigs.

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