SPICY BEAN & EDAMAME CURRY
Print recipe| Meal type | Main Dish, Side Dish, Soup, Starter |
| Misc | Serve Hot |
| Occasion | Birthday Party, Casual Party, Formal Party, Halloween, Thanksgiving |
| By author | EVOO Marketplace |
Ingredients
- 1 cup Roman Beans (Dried)
- 1 cup Black Beans (Dried)
- 2 Large Onions (Diced)
- 5 cloves Garlic (Minced)
- 2 tablespoons Ginger (Minced)
- 3 Medium Habenero Peppers (Seeded And Minced)
- 2 tablespoons Curry Powder (Hot)
- 28oz Diced Tomatoes
- 1 cup Vegetable Stock
- 1/4 cup 12 Yr Premium White Balsamic Vinegar (EVOO Marketplace)
- 2 tablespoons Coconut Infused Balsamic Vinegar (EVOO Marketplace)
- 1/4 cup Organic Persian Lime Infused Olive Oil (EVOO Marketplace)
- 2 cups Edamame (Shelled)
- 2 bunches Scallions (Diced)
- 3 tablespoons Cilantro (Chopped)
Directions
| Step 1 | |
| Soak the dried beans overnight. Strain and rinse. | |
| Step 2 | |
| Add 2 Tbs Persian Lime olive oil to sauce pan and saute onion on medium heat until browned. Add garlic, ginger, and minced habanero. Add curry powder and cook 1 minute. | |
| Step 3 | |
| Add tomatoes, soaked beans and 1 cup vegetable stock. Simmer for ~1 hour. | |
| Step 4 | |
| After 1 hour check to see if beans are tender. If not continue simmering until fork tender. Add additional vegetable stock if necessary. | |
| Step 5 | |
| When beans are tender, add 12 year-aged White balsamic vinegar and allow to cook an additional 10 minutes. Remove from heat and add edamame beans and scallions. | |
| Step 6 | |
| Serve with steamed rice drizzled with Coconut White balsamic vinegar and a dash of Cilantro. | |
