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Creamy Indian Black Beans BigOven - Save recipe or add to grocery list Yum
This creamy Indian black beans recipe has traditional flavor, yet relatively few spices. It's quick and easy to make, and full of fiber, protein and nutrients. Indian black beans are immune boosting, gut-friendly and heart-healthy.
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. In a skillet, saute onion for 3-4 minutes on medium heat. Splash with water to avoid sticking. When onion is soft, add garlic, ginger and tomatoes. Cook for another minute, until fragrant.
  2. Add beans, cumin, coriander, cayenne (optional) and yogurt. Continue to heat until it's bubbly and thoroughly mixed. Remove from heat. Add cilantro and red onion. Taste. Salt and pepper as desired.
Recipe Notes

Canned beans are easy, but homemade beans are so wonderful when done right. I make mine when I'm working at home and have a few hours to watch them. I prefer cooking on the stove top so that I can monitor their doneness because actual cook times vary greatly depending on the age of your beans and the minerals in your water.

Soak beans overnight (up to 24 hours). Drain. In a stock pan, cover with enough water to double the depth of the beans. Bring to a boil. Add a piece of kombu and/or bay leaves to improve digestibility and add important minerals (Since I started doing this, the "dutch oven" has greatly improved!). Once beans are boiling, reduce heat to a simmer. Cover (but don't seal). Heat for anywhere from 45 minutes to 2 hours. Skim any foam that appears. Add more water if necessary.

Once the beans have softened, add some salt. Set timer for 10 minute increments and check periodically. Remove from heat when skins are wrinkly and start to peel, and bean is tender. It's hard to explain ideal tenderness, but no worries. Just taste it. Your mouth will know.

FYI: the liquid that remains is known as "pot-licker," which is the vegan version of bone broth. You can simply drain it if there is an excess, but consider using it as a soup base or replacing other liquids in recipes. It's full of minerals and nutrients, works great as a thickener, and is very tasty!

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