Red Kidney Beans with Turnip

There's plenty of room in most kitchens — and more than enough in mine — for fast and simple recipes to feed a family on the go with a filling, nutritious and delicious meal. Kidney beans, vegetables and gentle spices combine in this recipe — adapted from Madhur Jaffrey's out-of-print Taste of India — for an earthy, satisfying and quick dinner.

Red Kidney Beans with Turnip

Recipe by Lisa Turner Adapted from Madhur Jaffrey Cuisine: Indian Published on March 19, 2009 Simple and nourishing meal of earthy red kidney beans and wedges of turnip simmered with gentle Indian seasonings Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 3 tablespoons olive oil 1 lb (450 g) turnips, peeled and cut into wedges 1 onion, chopped 3 cloves garlic, minced or crushed 3 fresh green chilies, seeded and minced 1/2-inch piece ginger, grated or minced 1/2 teaspoon cayenne 1/4 teaspoon turmeric 1 teaspoon sea salt, or to taste Instructions: Rinse the kidney beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside along with the cooking liquid. Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the turnips and fry until browned on each side. Remove with a slotted spoon, drain on paper towel, and set aside. Add the onion to the saucepan and fry until the edges begin to brown — about 6 to 8 minutes. Turn down the heat slightly and add the garlic. Stir for a few moments, then add the chilies, ginger, cayenne and turmeric, and stir to coat the onion. Now stir in the turnip, beans, and 1 cup of the reserved cooking liquid from the beans. Bring to a low boil, then reduce the heat to low and simmer for 10 to 15 minutes or until the turnips are tender, adding a little extra of the beans' cooking liquid if necessary. Remove from heat and season with salt. Serve hot on a bed of fresh cooked white or brown rice. Makes 4 to 6 servings

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