Roasted Potato Bean
This is a very simple hearty dish that I cook often to accompany with rice or any of the Indian flatbeards (roti, naan, parathas..etc). The beans and potatoes provide the protein and carbs respectively. The earthiness of the dish comes from the sauteed onions, ginger and green chillies, tanginess from the tomato, and the overall sweetness from the coconut milk.
For eight servings
1. One can black beans and one can Kidney beans.
(I use canned beans off the grocery shelves. Rinse the beans till all the canning juice is washed off)
2. Four red potatoes diced into chunks.
3. One can coconut milk.
4. Two tablespoons of tomato paste.
5. Half red onion chopped fine
6. One chopped habanero or two jalapeno. (I prefer habaneros)
7. Two teaspoons of chopped ginger.
8. Quarter teaspoon turmeric powder.
9. One bay leaf
10. Half teaspoon cumin
11. Two crushed cardamom pods.
12. Three teaspoons of oil.
13. Salt to taste
1. Mix the diced potatoes with salt, crushed black pepper and one teaspoon of olive oil and roast at 400 F for about 30 minutes, till the potatoes are “al-dente”. Alternatively you can boil the potatoes. I like the slight crunchiness of roasted potatoes.
2. Heat oil in a saute pan, fry the bay leaf, cumin, cardamom, ginger and chili (habanero or jalapeno). Toss in chopped onion and fry everything at medium heat till onions turn golden brown. Lower the heat and toss in turmeric and stir for 10 seconds.
3. Turn in the tomato paste and stir-fry everything on medium till oil separates from the onion-tomato mixture. The mixture will take on a brick-red color.
4. Toss in the roasted potatoes and beans into the spice mixture and stir-fry for two minutes. (Keep at medium heat, otherwise the tomatoes will burn). Pour in coconut milk, bring it to boil. Turn the heat to low, cover the pan and simmer for 10 minutes. Garnish with cilantro and ginger julienne.