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December 2010 Issue
Black Bean Curry
by Ronda L. Halpin
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Continuing our focus on dried beans and crockpots, this month I'm offering you a vegetarian curry that's based on black beans. Serve it with rice and a salad and you've got dinner. This is one dish I'd highly recommend not swapping out the beans for a different variety. Black beans give this dish a hearty flavor and a lovely color. The combination of spices make it really unusual. The heat of cumin and cinnamon are gently cut with a splash of lemon juice before serving. Onion and tomato add extra texture and flavor to the beans.

I love this dish as a potluck option. It's especially nice to bring along to holiday gatherings, as healthy options at the buffet line are hard to find this time of the year. And often, those that are available are bland and boring. But this dish is vibrant, tasty and healthy. Now that's a gift for the holidays!

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!


Black Bean Curry

  • 2 T. cooking oil
  • 1/4 tsp. freshly ground pepper
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. turmeric
  • 2 medium-sized yellow onions - chopped
  • 1 T. salt
  • 1 large tomato - chopped
  • 1/4 tsp. cinnamon
  • 1 lb. dried black beans
  • 2 T. lemon juice
Heat the oil over medium high heat and add the ground pepper and cumin seeds and fry lightly until you can smell the cumin. Add the turmeric and onions and fry until the onions are browned. Add the salt and when the mixture appears dry, add the tomatoes. Cook and stir until dry. Sprinkle with the ground cinnamon. Add the black beans and transfer the mixture to a crockpot. Add enough water to cover the beans and cook on low for 8 hours or until the beans are soft. Add the lemon juice just before serving.
  • Yields: 6-8 servings
  • Preparation Time: 8 hours

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