Ingredients:
1/2 lb dried scarlet runner beans
3 tablespoons olive oil
1 medium white onions, diced
2 large garlic cloves, minced
1 -1 1/2 tablespoon curry powder ( homemade is best)
1/2 teaspoon chili powder
salt, to taste
pepper, to taste
Directions:
In 3 quart saucepan boil water.
Add the dried beans. Boil beans until tender, but not mushy. Cook al dente.
While beans are cooking, heat oil in heavy skillet over medium heat.
Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens.
Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don’t burn. Add more oil if necessary.
Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid (“pot liquor”).
Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally.
Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice!
Servings: 4
Time preparation: 25 min.
Time total: 85 min.