Red Kidney Bean Jambalaya

This thick and hearty vegetable stew is a vegetarian version of the classic spicy Cajun jambalaya stew loaded with red kidney beans, brown rice and plenty of vegetables. And once the beans are cooked, it's essentially a simple one-pot meal with everything you need for a complete meal. The Cajun blend of herbs really complements everything in the dish and it makes a fair amount too so you can share with friends and have leftovers besides. Adjust the hot sauce according to taste, and be sure not to skip the liquid smoke as it adds an essential flavor.

Red Kidney Bean Jambalaya

Recipe by Lisa Turner Cuisine: American South Published on May 6, 2016 Thick and hearty, spicy and smoky vegetarian version of Cajun jambalaya loaded with kidney beans, brown rice and plenty of vegetables Print this recipe Ingredients: 2/3 cup dried kidney beans (2 cups cooked) 2/3 cup dried brown rice (2 cups cooked) 2 tablespoons olive oil 1 small white or red onion, diced 2 cloves garlic, minced or crushed 2 medium carrots, sliced 2 stalks celery, sliced a few handfuls of green beans, chopped 2 medium tomatoes, diced 1 red bell pepper, seeded and chopped 1 medium eggplant, chopped 2 teaspoons ground sage 2 teaspoons dried thyme 1 teaspoon dried marjoram 1 teaspoon celery seed 3 cups vegetable stock 1/2 to 1 teaspoon liquid smoke, to taste 1 teaspoon sriracha or other hot sauce 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper Instructions: Rinse the kidney beans and brown rice separately. Cover the kidney beans with water and soak for 8 hours or overnight. In a separate bowl, cover the brown rice with water and soak for 8 hours or overnight. Drain and rinse the kidney beans, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until just tender but not falling apart. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes. Now add the garlic, carrots, celery and green beans, and stir for another 5 minutes. Next add the tomatoes, red pepper, eggplant, sage, thyme, marjoram and celery seed, and continue to stir for another few minutes. Pour in the vegetable stock, liquid smoke, rice and the cooked kidney beans. Bring to a boil, reduce heat to medium low, cover, and cook, stirring occasionally, for 45 minutes or until the rice is tender. Add water as necessary if the stew becomes too dry. Season with sriracha, salt and pepper, and taste for seasoning — add more liquid smoke, sriracha, salt, pepper or herbs as desired. Makes 6 servings

I'm sharing this with Jac's weekly Meat Free Mondays event.

Other kidney bean dishes to enjoy from my kitchen:
Kidney Bean Curry ( Rajma )
Spicy Kidney Bean and Chickpea Stew
Thai Coconut Mushroom Soup with Kidney Beans
Vegetarian Jamaican Patties

Classic Dal Makhani with a Vegan Twist

Creamy and rich dal makhani — literally "buttery lentils" — is probably one of my husband's very favorite dishes on those rare occasions when we do eat or order out. This Punjabi dish usually consists of whole urad beans, kidney beans, butter, cream and, of course, spices.

Popular at roadside stops and food stalls in North India, this dish is now a classic that has extended beyond the borders of India. If only we could get such delights at quick stops and stalls here in North America! Luckily, it can be made at home without too much fuss and bother. I've made several attempts myself to create this dish in my own kitchen and this time around, I skipped the dairy component and went with coconut milk for the creamy element that adds to the texture of the velvety legumes. I honestly think this version is the best one I have made so far. You won't miss the dairy. Even better than restaurant versions, because in my opinion, homemade in your kitchen with fresh ingredients and tender loving care makes for a more enjoyable meal.

The earthy flavors of the dals are layered with the aromatic tastes of cinnamon, cardamom, cloves and nutmeg, along with a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato, all tempered by creamy coconut milk and completed with a bit of bitterness from dried fenugreek leaves. One mouthful is such a fusion of wonderful taste sensations that no one will believe it is so straightforward to prepare. Serve with rice and favorite Indian savory breads, such as naan.

Classic Dal Makhani with a Vegan Twist

Recipe by Lisa Turner Cuisine: Indian Published on November 20, 2015 A classic warm, creamy and fragrant spiced Punjabi bean curry turned into an equally delicious vegan preparation Print this recipe Ingredients: 3/4 cup whole dried urad beans (black gram) 1/4 cup dried red kidney beans 1 cinnamon stick 1/2 teaspoon turmeric 3 3/4 cups water 3 medium tomatoes, chopped 1-inch piece ginger, minced or grated 2 cloves garlic, minced or crushed 2 red or green chilies, seeded and finely chopped 1/2 to 1 teaspoon paprika 1/2 teaspoon ground coriander 1/2 teaspoon liquid smoke (optional) 1 teaspoon garam masala   2 tablespoons coconut oil 1 teaspoon cumin seeds 3 whole cloves 3 green cardamon pods 2 black cardamon pods small handful of dried curry leaves 1/2 teaspoon Kashmiri chili powder 1/4 teaspoon ground nutmeg or mace 1/2 teaspoon asafetida 3/4 cup coconut milk small handful of dried fenugreek leaves (methi), crushed 1 teaspoon sea salt, or to taste Instructions: Rinse the urad beans and kidney beans and soak overnight in enough water to cover. Drain and rinse, then transfer to a large saucepan and add the cinnamon stick, turmeric and water. Bring to a boil, reduce the heat to medium-low, and cover. Simmer for 50 minutes. While the beans are cooking, combine the tomatoes, ginger, garlic, chilies, paprika, coriander, liquid smoke if using, and garam masala in a small food processor or blender. Pulse until a smooth purée is formed. Add a little water if necessary. Heat the coconut oil in a skillet over medium heat. When hot, add the cumin seeds, cloves, cardamon pods and curry leaves. Cook for a few minutes until fragrant. Add the chili powder, nutmeg or mace and asafetida to the pan. Stir for a minute. Now add the puréed tomato mixture and cook, stirring often, for about 10 to 12 minutes until thickened. Add this mixture to the beans and pour in the coconut milk. Mash some of the beans with a fork or potato masher and simmer for another 15 minutes, stirring often. Add the fenugreek leaves and salt, stir well, and serve hot with fresh cooked white basmati rice. Makes 4 servings

You might perhaps want to try these recipes featuring urad dal:
Spicy Urad Dal with Cauliflower and Peas
Urad Dal with Toor Dal and Spinach and Parsley
Urad Dal Tomato Soup
Savory Rice and Urad Dal Pancakes (Dosas)

On the top of the reading stack: Eat Like You Give A Damn: Recipes for the New Ethical Vegan

Kidney Bean Pumpkin Chili

When it is cold outside, there is nothing better than a spicy chili to warm up and nourish a soul. It also happens to be pumpkin season and I always make sure I have some fresh ones on hand when they are available to roast and enjoy. Not only are the seeds a delicious autumn treat when roasted in the oven, I bag some of the purée and freeze it so that I have some on hand for the remainder of the year. And I've still got a few more small pie size pumpkins waiting around for my attention because fresh roasted pumpkin is always tastier than canned purée.

Before sending most of the pumpkin purée to the freezer for another day, I used some in a pumpkin chili with plump red kidney beans, succulent mushrooms and tangy tomatoes, all finished off with a bit of lime juice and a splash of balsamic vinegar. Simple, but colorful, warming and hearty, the pumpkin really adds a depth of flavor to the chili making it rich and delicious.

Kidney Bean Pumpkin Chili

Recipe by Lisa Turner Published on October 16, 2015 A simple, rich, hearty and warming red kidney bean and vegetable chili cooked with pumpkin purée and finished with a splash of balsamic Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1 tablespoon olive oil 1 onion, chopped 1 large carrot, chopped 2 cloves garlic, minced or crushed 2 jalapeños, seeded and finely chopped 1 cup white mushrooms, chopped 1 red bell pepper, seeded and chopped 1/2 tablespoon tamari (soy) sauce 2 tablespoons chili powder 1 1/2 teaspoons ground cumin 2 large tomatoes, finely chopped 1 3/4 cups unsweetened pumpkin purée 2 cups vegetable stock or water juice from 1 lime (2 tablespoons) 1 teaspoon balsamic vinegar 1 1/2 teaspoons sea salt, or to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion and carrot and sauté for 5 to 7 minutes to soften. Toss in the garlic, jalapeños and mushrooms and stir for 5 minutes. Now add the red pepper, tamari, chili powder and cumin. Stir for another minute. Add the tomatoes, pumpkin purée, stock or water, and the cooked beans. Bring to a boil, reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in the lime juice, vinegar and salt, and taste for seasoning. Serve hot garnished with avocado cilantro cream, sour cream, fresh chopped cilantro or jalapeño rounds. Makes 6 servings

This is my contribution to No Croutons Required this month. It's Jac's turn to host and I figure a chili qualifies as a soup.

Other chili recipes to enjoy from Lisa's Vegetarian Kitchen:
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Black Bean and Quinoa Chili Casserole
Spicy Portobello Mushroom Chili

Curried Red Kidney Beans with Paneer (Paneer Rajma)

One of my all time favorite dishes, especially enjoyable during the winter months, is rajma, a robust north Indian classic featuring plump red kidney beans in a thick and spicy tomato gravy. Just as there are countless ways to prepare Mexican-inspired chili stews ever so popular in the Western world, there are likewise many variations on the rajma theme.

This particular version elevates the rajma experience a level as it incorporates succulent cubes of paneer cheese into the mix making for a substantially more filling dish that is especially unique and satisfying. In addition to adding texture, paneer acts as a vehicle for the aromatic spices, further enhancing the dining experience.

Consider serving this when cooking for a larger crowd. It's always been a popular dish with my family and friends and is ideally complete when served with Indian flatbreads, vegetable sides and rice.

The recipe I present here is inspired by Lord Krishna's Cuisine by Yamuna Devi. This extensive cookbook was my very first introduction to Indian cooking, and I highly recommend it to both novice and veteran cooks alike. I've gifted it and recommended the book on more than a few occasions and a few of my dinner guests have purchased the book after tasting some of my creations inspired by the delicious recipes contained within. I frequently refer to it as the bible of Indian cooking as the recipes are easy to follow, though they vary in complexity, and a wide variety of traditional Indian dishes are presented. With nearly 800 pages, recipes for beans and legumes, grain, breads, vegetables, cheese, chutneys and sauces, snacks and sweets, and beverages, in addition to a very helpful glossary of terms and definitions are offered up.

As I have noted before, I normally prefer cookbooks with lots of pictures, but the little illustrations throughout this book — along with detailed descriptions preceding each section and recipe, serving suggestions and information regarding the origins and traditions of the dishes presented — more than compensate for the lack of photos.

Notes: Ajwain seeds and paneer cheese are easily available at any Indian or Asian grocer, but ajwain seeds can be substituted with a few extra cumin seeds and a pinch or two of dried thyme. Paneer cheese has a consistency much like tofu, only it's made from whole milk rather than bean curd, and is much tastier, rather like a firm version of cottage cheese. If you can't find paneer, consider making it yourself. The dish can be made without the paneer, though its presence is highly recommended.

Precisely because this is one of my favorite recipes, I am updating this post with some new photos and slight revisions.

Curried Red Kidney Beans with Paneer (Paneer Rajma)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Originally published on March 21, 2007 A rich, earthy and spicy red kidney bean curry served with tender pieces of fried paneer cheese Print this recipe Ingredients: 2 1/4 cups dried red kidney beans 6 cups water 1 bay leaf 2/3 teaspoon turmeric 1/2 teaspoon cayenne 1/2 teaspoon paprika 1 tablespoon ghee or butter   3 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ajwain seeds 2-inch piece fresh ginger, shredded or minced 2 - 3 fresh chilies, seeded and chopped 1/2 cup water 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon asafetida (optional) 1 tablespoon sea salt 2 tablespoons fresh lemon or lime juice 4 tablespoons ghee or a mixture of butter and oil 8 to 12 oz (200 to 300 g) paneer cheese, cut into 1/2-inch cubes 4 medium firm ripe tomatoes, diced 1/2 cup fresh parsley, chopped Instructions: Rinse the kidney beans and soak overnight in several inches of water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with 6 cups of fresh water. Add the bay leaf, turmeric, cayenne, paprika and ghee or butter. Bring to a boil, reduce heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender. Remove the cooked beans from the cooking liquid with a slotted spoon, roughly mash about 3/4 cup of the beans with the back of a fork and set aside. Continue to gently simmer the broth until quite thick, until reduced to about 1 1/2 cups. Remove from heat, discard the bay leaf, and set aside. Meanwhile, combine the coriander seeds, cumin seeds, fennel seeds and ajwain seeds in a spice or coffee grinder and reduce to a powder. Transfer to a small bowl. Place the ginger, chilies and 1/2 cup of water in a blender or food processor and process until smooth. Stir in the powdered spices and add the garam masala, turmeric, asafetida, salt and lemon or lime juice. The mixture should have the consistency of a thin cream. Add a little more water if it is too thick. If using fresh paneer, heat the ghee or butter and oil mixture in a large frying pan or wok over medium heat. When hot, add the paneer and stir for 5 to 8 minutes, constantly turning the cubes to brown them evenly on all sides. As they turn golden, remove them with a slotted spoon and transfer them to a dish lined with kitchen towel. (If using pre-fried paneer there is no reason to fry them twice.) Add the ginger and spice paste to the pan and stir for 2 minutes. Stir in the tomatoes and cook for 8 minutes or until the tomatoes are reduced to a thick paste. Pour the tomato mixture into the reduced broth, add the cooked beans, mashed beans, fried cheese cubes and stir well to combine. Gently simmer over low heat for 15 minutes to heat throughout. Serve hot, garnished with fresh parsley, alongside some cooked rice such as Cracked Black Pepper Rice or Yellow Rice with Fried Cashews. Makes 8 to 10 servings

Other rajma recipes to try:
Classic Kidney Bean Curry
Potato and Mint Rajma
Spicy Kidney Beans in a Tomato and Yogurt Sauce

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Hearty and simple fare, baked beans have kept Canadian families going through harsh winters for generations. Originally little more than large pots of navy beans cooked for hours with nothing but salt, pork and molasses, the modern vegetarian or vegan has plenty of ingredients at her disposal to remove the meat and add flavor while keeping all of its robust and filling nourishment.

Baked in a rich spiced tamari, tomato and mushroom sauce with strips of marinated and fried tempeh, this delicious and flavorful red kidney bean casserole is definitely robust and meaty enough to fill the bellies of anyone, and it is entirely vegan too. Serve with rice or bread and vegetables, and no one will be leaving the table hungry.

If using a 12 ounce package of tempeh, you likely won't need all of it for the casserole, but that is fine because any of the remaining marinated and fried strips make for a delicious snack on their own.

Kidney Bean Casserole with Mushrooms and Spicy Tempeh Strips

Recipe by Lisa Turner Published on January 17, 2014 Rich, robust and hearty vegan red kidney bean and marinated tempeh casserole with mushrooms and a thick tomato sauce Print this recipe Ingredients: 1 cup dried red kidney beans Tempeh strips: 8 to 12 oz (225 to 340 g) tempeh, cut into thin strips 2 tablespoons olive oil 3 tablespoons tamari (soy) sauce 1 to 2 teaspoons chili or chipotle powder 1 1/2 teaspoons sea salt 1/4 cup sesame oil Casserole: 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 2 or 3 fresh chilies or jalapeños, seeded and finely chopped 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon cayenne 10 to 12 button mushrooms, rinsed and sliced 2 teaspoons tamari (soy) sauce 1 cup red wine 1 tomato, finely chopped 5 1/2 oz (150 mL) can tomato paste 1 1/2 teaspoons honey or maple syrup 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Drain, reserving the cooking liquid, and set aside. Meanwhile, marinate the tempeh. In a small bowl, whisk together the olive oil and tamari. Transfer the tempeh strips to a large shallow pan and pour the olive oil and tamari mixture on top. Toss well to coat, sprinkle with chili or chipotle powder and salt, toss again, and let sit for 30 minutes, turning occasionally. Heat the sesame oil over medium-high heat in a large frying pan. When hot, add the marinated tempeh strips and fry until they are nicely browned on both sides, turning every few minutes. This should take about 10 to 15 minutes. Drain on paper towels and set aside. Lightly grease a casserole dish and preheat the oven to 350° In a large heavy-bottomed frying pan, heat the olive oil over medium heat. When hot, add the onions to the pan and stir for 3 to 4 minutes or until they begin to soften. Add the garlic and chilies to the pan and stir for another few minutes. Stir in the spices, increase the heat slightly, and add the mushrooms. Stir for 6 to 8 minutes or until they begin to release their juices. Now add the tamari, wine and tomato. Cook for another few minutes. Transfer the mixture to the casserole dish, along with the cooked beans, tomato paste, honey or maple syrup, salt and black pepper to taste. Stir well to combine. Now add the tempeh strips, stir slightly, add a few scoops of the reserved bean cooking liquid. Bake uncovered for 45 to 60 minutes or until the tomato sauce is thickened. Remove from heat and let stand for 5 to 10 minutes. Serve with some crusty bread or fresh cooked brown rice for a complete meal. Makes 8 to 10 servings

More baked legume dishes from Lisa's Vegetarian Kitchen:
Nigerian Baked Beans
Baked Gigantes Beans in Tomato Sauce
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans
Cornmeal Crusted Chili

On the top of the reading stack: Various piles waiting for my attention.

Audio Accompaniment: Aes Dana - Pollen

Thai-Inspired Sweet Potato Kidney Bean Soup

Canadian winters are difficult to endure, especially ones like the current harsh winter. Heavy snow fall, ice storms and long periods of extremely cold temperatures have persisted into January throughout North America. Already I am tired of it and long for sunshine and sandals. I warm up and take comfort with a bowl of soup. This hearty soup, or stew if you please, combines the goodness of sweet potatoes and earthy, robust kidney beans, all simmered in a Thai-inspired broth.

The lemongrass and galangal are I think rather essential in this dish for a more authentic Thai taste, so if you are fortunate enough to live near an Asian market, do take the little extra time to seek them out. The homemade Thai red curry paste is also not to be missed — it's easy to make, completely vegetarian, and bursting with fresh flavor. You can make up a small batch and keep it in the fridge for a good few weeks or longer in a tightly sealed glass jar.

Thai-Inspired Sweet Potato Kidney Bean Soup

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on January 8, 2014 Wonderfully fragrant and colorful Thai-seasoned sweet potato and kidney bean soup Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 1/2 oz (14 g) dried mixed wild mushrooms 13 1/2 oz (400 mL) can coconut milk 2 cups water 2 shallots, finely chopped 1 clove garlic, crushed 2 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 1-inch piece fresh galangal or ginger, grated or minced 2 tablespoons Thai red curry paste, or to taste 1 large sweet potato, peeled and cubed 1 to 2 hot green chilies or jalapeños, seeded and finely chopped 1/2 teaspoon paprika 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1 1/2 teaspoons sea salt, or to taste juice from 1 lime (2 tablespoons) chopped fresh cilantro or Thai basil for garnish Instructions: Rinse the kidney beans and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 to 1 1/2 hours. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large heavy-bottomed saucepan or soup pot, bring the coconut milk, water, shallots, garlic, lemongrass, galangal or ginger and red curry paste to a boil over medium-high heat. Simmer for 5 to 10 minutes to blend the flavors. Add the sweet potato to the pan and simmer, uncovered, for 10 minutes. Stir in the mushrooms, chilies or jalapeños, paprika, coriander, cayenne and the cooked kidney beans. Simmer for another 15 to 20 minutes until the sweet potatoe is fork tender, adding more water as necessary to reach your desired consistency. Mash a few of the sweet potato pieces with the back of a spoon to thicken up the broth. Remove the pieces of lemongrass, season with salt, and stir in the lemon juice. Serve hot with a steaming hot bed of fresh cooked jasmine rice. Makes 6 to 8 servings

This is my contribution to No Croutons Required. I am hosting the January 2014 edition. I am also sharing with My Legume Love Affair, a popular monthly event celebrating all things legumes, started by lovely Susan of The Well Seasoned Cook, and now administered by me. Brii over at briggishome kindly offered to host the 67th edition. I'm also sharing with Deena and her Fabulous Fusion Food Challenge.

More Thai creations from my kitchen you are sure to enjoy:
Thai Coconut Soup with Mushrooms
Paneer Tomato Curry with Indian and Thai Flavors
Thai Green Curry Lentil and Vegetable Soup
Thai Red Curry Tempeh Soup

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

Thai Coconut Mushroom Soup with Kidney Beans

Expect to see a fair number of soups offered up here for the next good while. Those who know me understand how much I detest the cold months. They also know my weakness for mushrooms. What better way to warm up than with an earthy bowl of Thai inspired goodness.

Although I am most at home with Indian cooking and spicing, over the years I have become almost as fond of Thai dishes. It's generally a spicy cuisine, as Indian is, so it's really no wonder that I gravitate toward this rich heritage of cooking. The idea of this soup especially appealed to me because in addition to coconut milk and mushrooms, the soup showcased other vegetables and, to fill it out, plump red kidney beans.

I highly recommend making your own Thai red curry paste. Many store-bought varieties are not only inferior in taste but also not suitable for vegetarians as most seem to contain elements of fish. It's easy to make besides, and will keep in a well-sealed jar in the fridge for at least a month. Depending on the heat level of your paste, adjust the quantity used in the recipe to suit your palate. I recommend adding a smaller quantity at first, taste and add more as required.

This soup was served as part of a fusion meal, featuring my classic cornbread, fried coleslaw bites with jalapeño dip, and cocoa bites for dessert. The mingling of flavors was even better than I imagined.

Thai Coconut Mushroom Soup with Kidney Beans

Recipe by Lisa Turner Adapted from The Great Vegan Bean Book: More than 100 Delicious Plant-Based Dishes Packed with the Kindest Protein in Town! - Includes Soy-Free and Gluten-Free Recipes! Cuisine: Thai Published on November 25, 2013 Warming and flavorful mushroom and kidney bean soup simmered in a creamy Thai-seasoned coconut broth Print this recipe Ingredients: 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 1/2 oz (14 grams) dried mixed wild mushrooms 13 1/2 oz (400 mL) can of coconut milk 2 cups water 2 shallots, finely chopped 2 cloves garlic, minced 3 lemongrass stalks, trimmed, cut into quarters and crushed with a knife 2 tablespoons dried kaffir lime leaves (optional) 1-inch piece fresh galangal or ginger, finely chopped 1 tablespoon tamari (soy) sauce   2 cups fresh shiitake mushrooms, washed and chopped 2 tablespoons Thai red curry paste, or to taste 1 cup fresh or frozen corn 1 small red bell pepper, seeded and chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne juice from 1 lime (2 tablespoons) 1 teaspoon sea salt, or to taste Instructions: If using dried red kidney beans, rinse and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender — about 1 hour. Drain and set aside. Meanwhile, soak the dried mushrooms in hot water for 20 to 30 minutes, then drain and chop. Set aside. In a large saucepan, combine the coconut milk, water, shallots, garlic, lemongrass, kaffir lime leaves if using, galangal or ginger and tamari. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 15 minutes to infuse the flavors into the broth, stirring often. Remove and discard the lemongrass pieces and kaffir lime leaves. Add the dried and fresh mushrooms to the pan along with the Thai paste, corn, pepper, paprika, cayenne, kidney beans and salt. Simmer over medium-low heat for another 15 minutes, stirring occasionally. Add a bit more water if your soup is too thick. Stir in the lime juice and simmer for another minute. Taste for seasoning and adjust accordingly. Serve hot. Makes 6 servings

More Thai dishes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Creamy Thai Coconut Mushroom Soup
Massaman Curry with Paneer Cheese
Thai Tempeh Patties with a Red Chili Dipping Sauce

On the top of the reading stack: Gogol

Audio Accompaniment: Black Smoker by Tom Opdahl

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Perhaps I should call this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and when I got to making it, well, I guess I was quite liberal with the spices and chilies. Writing up the recipe here, I have adjusted the ingredients, but of course feel free to cut down on the heat according to your preference. It was delicious and warming all the same, with a wonderful added chewy texture from the cooked rye berries. Fresh herbs certainly add a bit of flare to dishes like this, but dried herbs will work just fine too. Serve with some yogurt and sprinkle with some fresh grated Cheddar cheese as desired. This fusion-style Mexican-Indian dish also goes well with homemade tortilla chips.

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Recipe by Lisa Turner Published on February 23, 2013 Rich, hearty, warming and nourishing spicy vegetarian chili with kidney beans, black beans, rye berries, vegetables and fresh herbs Print this recipe Ingredients: 1/2 cup dried red kidney beans 1/2 cup dried black beans 1/2 cup rye berries 1 tablespoon olive oil or sesame oil 1 medium onion, chopped 3 dried whole red chilies, broken into pieces 3 to 4 red or green chilies or jalapeños, seeded and finely chopped 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 medium carrots, sliced 5 cups water 6 sun-dried tomatoes 2 medium tomatoes, finely chopped 2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 teaspoon asafetida (optional) 1 tablespoon tamarind paste, seeds removed (optional) 2/3 cup frozen corn 1/2 cup fresh parsley, chopped 1 tablespoon fresh oregano, finely chopped (1 teaspoon dried) 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the beans and rye berries and soak in several inches of water for 8 hours or overnight. Drain and rinse, and set aside. In a large saucepan, heat the oil over medium heat. When hot, add the onion, dried and fresh chilies or jalapeños, garlic, ginger and carrots, and stir for 3 to 4 minutes to soften the onions. Add the soaked beans and rye berries and pour in the water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally and add more water if necessary. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. When the beans are tender, stir in the sun-dried tomatoes, fresh tomatoes, spices and tamarind paste to the pot, and continue to simmer for another 20 minutes. Toss in the corn, simmer for 5 minutes, and then add the parsley, oregano and thyme. Simmer for another few minutes, and then remove from heat and season with salt and pepper. Serve hot. Makes 6 to 8 servings

More chili recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Cornmeal-Crusted Chili
Southwest Vegetarian Chili
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

Spicy Kidney Bean and Chickpea Stew

As cooler temperatures begin to prevail and thoughts turn toward the upcoming winter months, a steaming bowl of this thick, hearty and nourishing kidney bean and chickpea stew brings warmth and comfort to body and mind. Seasoned with a wonderful array of Indian seeds and spices, the aromas of this easy-to-make stew as it simmers on the stove will help you forget the chill of the wind outside your kitchen window. This is a special treat for legume fans as both chickpeas and meaty kidney beans are featured here.

Panch phoran — or panch phoron or Bengali five-spice as it is also known — is a bittersweet and fragrant blend of seeds commonly used in east India and Bangladesh where it is fried in hot oil until it "pops" and used to season dals like this one. You can easily find it at any Indian grocer, but it is so easy to make at home as it consists of only fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts, without requiring any roasting or grinding. Make a small batch of panch phoran for this stew and store the remaining portion for months in an airtight container. Bring it out again whenever you want to a quick, simple and delicious seasoning for potatoes.

Spicy Kidney Bean and Chickpea Stew

Recipe by Lisa Turner Cuisine: Indian Published on November 4, 2012 Thick, hearty, warming and nourishing chili-style kidney bean and chickpea stew with Indian seeds and spices Print this recipe Ingredients: 1/2 cup dried chickpeas (1 1/2 cups cooked or 1 14 oz can) 1/2 cup dried red kidney beans (1 1/2 cups cooked or 1 14 oz can) 2 tablespoons ghee, butter or oil 1 teaspoon panch phoran (see below) 1 small onion, finely chopped 1-inch piece fresh ginger, peeled and finely chopped 1 clove garlic, minced 3 to 4 fresh chilies, seeded and finely chopped 1 tablespoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon cayenne 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon asafetida 2 dried whole red chilies, broken into bits 1 medium tomato, finely chopped 1 1/2 teaspoons sea salt a few handfuls of dried curry leaves 2 to 3 tablespoons fresh parsley, chopped Note: panch phoran is available commercially at Indian or Asian grocers, but it easy to make your own by combining fenugreek seeds, fennel seeds, nigella seeds, cumin seeds and black mustard seeds in equal amounts. Instructions: Rinse the chickpeas and kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a large saucepan and add 4 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans and chickpeas are tender. Remove from heat and set aside. Heat the ghee, butter or oil in a skillet over medium heat. When hot, add the panch phoran spice blend to the pan and stir for 1 or 2 minutes to let the seeds darken a little. Stir in the onion and continue to stir for 4 or 5 minutes or until it softens and just begins to brown. Add the ginger, garlic and fresh chilies, and continue to stir for another 2 to 3 minutes. Toss in the spices and dried chilies, and stir for 1 minute. Add the tomato, salt and curry leaves to the pan and cook, stirring often, for 5 minutes or until the tomatoes are reduced and the mixture thickens. Pour the contents of the skillet into the cooked beans and chickpeas and stir to combine. Simmer over medium heat for 10 to 15 minutes, adding some water to the pan if desired. Taste and adjust seasonings. Makes 4 to 6 servings

More chili and stew recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Indian-Style Smoky Black Bean Chili
Mixed Bean Indian Stew
Spicy Lentil Indian Stew

Dal Makhani (Black Gram and Kidney Bean Curry)

I was once told that dal makhani is "truck stop food" in the Punjab, but as far as I'm concerned that's an endorsement of Punjabi truck stops and not a criticism of the dish. Warm, creamy and spicy, variations of this once humble north Indian staple have become signature dishes in fine Indian restaurants over here, and it's my husband's favorite curry when eating out.

Like other famous dal curries, dal makhani — literally "buttery" lentils — invites experimentation. The essentials of whole urad beans or black gram, and red kidney beans, ginger, garam masala and cream remain the same, but otherwise the dals are a canvas upon which to work your seasoning art. Even if I do say so myself, my version here improves upon some of the best dal makhanis I've ever eaten. The earthy and nutty flavors of the dals are layered with the bittersweet aromatic tastes of cinnamon, cardamom and mace, followed by a complex but subtle heat from chilies, Kashmiri chili powder and garam masala, with a little tang from tomato and amchoor powder, all tempered by a sweet thick cream. One mouthful is such a fusion of wonderful sensations that no one will believe it is so incredibly simple to make!

The creamy texture of dal makhani comes from the whole urad beans, small round dark-skinned beans that become very glutinous with cooking — quite unique to beans — and impart a wonderfully rich and earthy flavor. They're easy to find in Indian or Asian grocers, as is the wonderful paprika-like Kashmiri chili powder and other spices in this recipe. Pair this flavorful dal curry with hot fresh cooked rice and Indian flatbreads for a completely satisfying vegetarian dinner, or substitute coconut cream or reduced almond milk to make this a vegan dal makhani.

Dal Makhani (Black Gram and Kidney Bean Curry)

Recipe by Lisa Turner Cuisine: Indian Published on October 6, 2012 The classic Punjabi warm, creamy and spicy curry of black gram and red kidney beans Print this recipe Dal: 3/4 cup dried whole urad dal (black gram) 1/4 cup dried red kidney beans 1/2 teaspoon turmeric 2-inch piece cinnamon stick 3 black cardamon pods, slightly crushed 2 to 3 cloves garlic, minced 2-inch piece fresh ginger, finely chopped Tarka: 2 tablespoons ghee or oil 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds (optional) 2 to 3 fresh green or red chilies, seeded and finely chopped 2 teaspoons Kashmiri chili powder 1/2 teaspoon amchoor powder (optional) 1/2 teaspoon cayenne 1/2 teaspoon mace 1/2 teaspoon garam masala 1 tomato, finely chopped small handful of dried curry leaves 1 1/2 teaspoons sea salt, or to taste Finish: 1/4 to 1/3 cup heavy cream, whisked Instructions: Rinse the beans and soak overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with 3 cups of fresh water. Add the turmeric, cinnamon stick, cardamon pods and about 1/3 of the ginger and 1/3 of the garlic. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally, adding more water as needed. While the beans are cooking, heat the ghee or oil in a small skillet over medium-high heat. When hot, add the cumin seeds and fenugreek seeds, stirring for about 30 seconds. Add the rest of the garlic and ginger and the fresh chilies and stir and fry for a minute or two. Toss in the spices, stir for 30 seconds, and then add the tomato, curry leaves and salt. Simmer until the mixture thickens somewhat — about 5 minutes. When the beans are cooked, mash them a few times with a fork or potato masher. Transfer the contents of the skillet to the cooked beans, stir well to combine and cook the beans for another 15 minutes to blend the flavors. Remove the cinnamon stick and cardamon pods, taste and adjust for seasoning. Swirl some whisked cream into each portion and sprinkle with a bit of garam masala. Makes 4 servings

More dal curries you will enjoy:
Dal Kootu
Tangy Red Lentil Dal with Goda Masala
Spicy Urad Dal with Tomato and Fennel Seeds
Marwadi Mixed Dal

On the top of the reading stack: the newspaper

Audio Accompaniment: Mozart Requiem in D minor, K626 FULL PERFORMANCE Herbert von Karajan

Mixed Bean Indian Stew

Legumes are an important source of proteins for vegetarians, especially when combined or served alongside with grains, and give the body that needed boost of fibre. It is a shame that so many vegetarians and vegans rely on unfermented soy products and pasta. If you miss hotdogs and burgers, well maybe you should keep on eating the real thing instead of buying the processed alternatives that sort of taste like meat but pretty much contain only empty calories and additives. Not that wieners and greasy burgers are a good choice to include in your diet in the first place. Pasta is a good source of complex carbohydrates, but it should not be the mainstay of your diet either. We need to eat a variety of foods, including not only beans and grains, but fruits and vegetables as well. On my blog you will find lots of Indian vegetarian recipes that will nourish you and satisfy your palate. I am a versatile cook, and even if you don't enjoy Indian food there are plenty of other recipes that can grace your table.

This Indian-style stew contains a variety of legumes and, served along with rice or any Indian flatbread, is most satisfying indeed. I like my Indian dishes hot, and if you do too you may want to add a wee bit of fire paste to the pot near the end of the cooking time. Serve with some yogurt to temper the heat if desired.

This is my contribution to this month's No Croutons Required. To celebrate my birthday month, I am asking for spicy soups or salads along with menu suggestions. I will accept entries until the 20th of this month.

Mixed Bean Indian Stew

Recipe by Lisa Turner Cuisine: Indian Published on March 16, 2012 A rich, dark and earthy, and filling spicy curry using a mix of beans for a contrast of tastes and textures Print this recipe Beans/Dals: 1/4 cup dried black chickpeas 1/4 cup dried yellow chickpeas 1/4 cup dried red kidney beans 1/4 cup dried whole mung beans 1/4 cup dried split skinless urad dal Paste: 1 small onion, chopped 1 clove garlic, minced 1-inch piece fresh ginger, peeled and chopped 1 jalapeño, seeded and chopped 8 - 10 whole cloves 6 - 8 dried whole red chilies 6-inch cinnamon stick, broken into pieces 1 teaspoon turmeric 1 teaspoon ground cumin 1/2 teaspoon cayenne Sauce: 2 tablespoons ghee, butter or oil 1 small tomato, seeded and finely chopped handful of dried curry leaves 1/4 teaspoon asafoetida 2 teaspoons sea salt 1/2 cup coconut milk Garnish: 2 tablespoons fresh parsley or coriander, chopped Instructions: Rinse the beans well and soak overnight with enough water to cover. Drain and transfer to a large pot along with 3 1/4 cups of water. Bring to a boil, reduce the heat to medium-low, cover and simmer until the beans are tender, about 1 hour. In a blender (I used my magic bullet), combine the onion, garlic, ginger, jalapeño, cloves, dried chilies, cinnamon, turmeric, cumin and cayenne. Blend until you have a smooth paste. In a medium-sized skillet or saucepan, heat the ghee (or butter or oil) over medium heat. When hot, add the paste to the pan and stir and fry for 5 minutes. Now add the tomato, curry leaves, asafoetida and salt. Cook for another 8 - 10 minutes, stirring often. Add the cooked sauce to the beans, along with the coconut milk and simmer for another 20 minutes, adding more water if necessary to reach your desired consistency. Garnish with parsley or coriander and serve hot. Makes 6 - 8 servings

More Indian legume recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Chickpea Vindaloo
Dal Kootu
Mung Bean Paneer
Spicy Mung Bean Soup with Coconut Milk

On the top of the reading stack: cookbooks

Audio Accompaniment: Mutek stuff