SUGAR BEANS CURRY WITH POTATOES

 

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This Indian Food Recipe Serves 3-4

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Sugar Beans Curry With Potatoes is one of the many favourites in the vegetarian cuisine.

Sugar Beans (regularly known as Pinto Beans) is a famous dish in South Africa. It is regularly served at pre-wedding capacities & most family social occasions. It is likewise prevalent in Bunny Chows.

This curry is best being a little spicy with extra gravy.

Sugar Beans Curry With Potatoes Ingredients:

• 1 cup sugar beans (pinto beans)
• 1 teaspoon ginger & garlic paste
• 2 tablespoons chilli powder
• 2 bay leaves
• 3 cloves
• salt to taste
• 1 star aniseed
• 1 teaspoon jeera seeds
• ¼ teaspoon elachie (cardamom) powder
• ¼ teaspoon turmeric powder
• 1 teaspoon bicarbonate of soda
• 2 tomatoes
• 1 onion, chopped
• ½ teaspoon jeera (cumin) powder
• 3-4 potatoes
• 1 teaspoon coriander (dhania) powder
• 1 sprig curry leaves
• 2 cinnamon sticks
• 1 teaspoon garam masala
• 2 tablespoons vegetable oil
• 1 sprig thyme

Method:

1. Add the sugar beans (pinto beans) to a bowl.
2. 
3. Cover the beans with water & allow it to soak overnight.
4. 
5. The next day, the beans should be swelled due to the water retention.
6. 
7. Rinse the beans & discard of the water it had been resting it. Add beans to a medium/large pot.
8. 
9. Cover beans with water & add the bicarbonate of soda. The bicarbonate of soda will allow the sugar beans to cook quicker.
10. 
11. Bring the sugar beans to a boil on medium-high heat & boil until the beans are soft but not mushy.
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13. Once the beans are soft, turn off the heat & set the pot of beans aside until ready to use.
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15. Peel & chop the onion.
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17. Grate or blend the tomatoes. If choosing to grate them – rinse tomatoes, cut off the ends of each tomato & then slice each one into halves. Place the flat & fleshy side of the tomato onto the grater, & grate the flesh of the tomatoes into a bowl. Discard of the tomato skins. If choosing the blending option – rinse tomatoes, cut off the ends of each tomato & then slice each one into quarters. Place the tomatoes with the skin into a blender & pulse for a few seconds until the tomatoes are finer.
18. 
19. Peel & cut potatoes in halves or quarters & slit with a knife in the middle of each one.
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21. Heat the vegetable oil in a large pot & add in the onions, bay leaves, thyme, curry leaves, cloves, star aniseed, curry leaves, jeera (cumin) seeds & cinnamon sticks. Simmer until onions are translucent.
22. 
23. Thereafter, add in the ginger & garlic paste, chilli powder, jeera (cumin) powder, garam masala, dhania powder, turmeric powder & elachie (cardamom) powder. . Braise for about 30 seconds.
24. 
25. Add chopped tomatoes & a little water so that it does not stick to the surface of the pot. Allow to cook until tomatoes are soft.
26. 
27. Add a little boiled water, mix & allow the tomatoes to cook for about 10-15 minutes. Pour in more water if necessary.
28. 
29. Add in the potatoes & salt.
30. 
31. Mix well, coating them with the spices. Add more water if required.
32. 
33. When the potatoes are soft & tender, drop the beans in. (Be sure to drop the beans with the little water that it had been boiling in).
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35. 
36. Add in a little coriander (dhania).
37. 
38. Mix well. Allow to cook for another 10 minutes. Add water if the gravy is too thick.
39. 
40. Turn off the heat. Garnish with more coriander (dhania).
41. 
42. This Sugar Beans Curry With Potatoes goes well with puri &/or mango pickle.
43. 
44. Also goes well with bread to soak up the gravy, roti, or rice.
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46. This meal can be reheated in the microwave, however, I recommend it being heated on the stove-top by adding a little water to it & stirring so that the gravy isn’t dried out.
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