Friday, April 25, 2014

Quick bites: Kidney beans with dill

Sometimes you want something warm and comforting and easy and quick, and once in a while not cheesy. This fits the bill, this started it's life as my mom's replacement for the Persian dish ghormeh sabzi, which is green stew with lots of herbs, some meat and kidneys, it's all about time and chopping. It doesn't have that sour/bitterness though, so it's really fair to call it a mock version.

Quick kidney beans with dill

You do have to like dill, quite a lot actually, but assuming you do, most the work comes from chopping an onion and opening a can,

1 tbsp olive oil
1 small onion, chopped
1 can kidney beans
1 tbsp dried dill, or 2 tbsp fresh
1 tsp turmeric (optional)
salt and pepper
Yoghurt to serve

Heat olive oil in a mid sized frying pan. Chop a small onion, and add it to the oil.

Cook until soft, or longer if you want a sweeter product.

Open the can of kidney beans, drain and wash.

Add beans,

Add dill and turmeric (if using) to the onions.

Cook until warmed.

Season with salt and pepper.

Serve warm with yogurt or rice, or both.

Can also be used as a dip with some pita chips.

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