If you like Rajma you will love this dish. Its spicy sweet and robust. A one pot classic that will feed you for a couple of days.
A complete meal, this nutritious dish is of Mexican origin and a part of South Western cuisine in the United States. You can use a variety of kidney beans for it. It can be made entirely vegan with sweet potato instead of meat. If you use sweet potato add less brown sugar.
INGREDIENTS FOR 6
- 250 grams red or speckled kidney beans (you can use pinto or black beans or a mix as well)
- 1-2 large red onion finely chopped (about 1.5 cups)
- 2 bell peppers red and yellow
- 6 garlic cloves finely sliced
- 4 tbsp veg or olive oil
- 500 gram minced chicken/beef or uses peeled and chopped sweet potato (about 1/2 inch dice)
- 400g can tinned chopped tomatoes
- 200 ml tomato puree
- 1/2 cup finely chopped carrots
- 1 cup fresh shelled corn
- 1 tsp dried oregano (optional)
- 2 tsp brown sugar
1 tsp cumin powder
- 1/2-1 tsp paprika or red chilli powder
- Hot sauce of your choice I used chipotle but habanero jalapeño is also fine
- Salt to taste
- TO SERVE (optional)
- sour cream and or grated cheddar, to serve
- cilantro or fresh coriander leaves to garnish
- Tacos, gutLI pao, cornbread as an accompaniment
Wash and soak kidney beans in excess water 4-5 hours or overnight. Wash drain and reserve.
Heat oil in a pressure cooker pan on a high flame. Saute onions and garlic till soft but do not brown them. Add bell peppers and cook until soft and water evaporates. Add carrots and saute one minute. Add tomatoes and tomato puree and saute 2-3 minutes. Add corn and kidney beans and combine. Add all spices and a teaspoon of salt. Stir well. Add some water if required and pressure cooker on medium heat for 2 whistles.
This stew is thick and juicy but not not runny. The meat when added will release a fair bit of water so add any extra liquid with care.
Open cooker and add meat. Stir well and pressure cooker for 2 whistles. Open and check for doneness. Add water salt, chilli powder and sugar as required.
This dish can also be prepared in a slow cooker. If using a large biryani or Dutch oven style pot you will need to add 2-3 cups of excess water for the kidney beans.