Indian Beans
Indian Beans is a quick pot of lentils and kidney beans simmered in a lightly spiced tomato and onion base. It relies on canned pulses, so there is no soaking and almost no prep beyond chopping one onion. Cumin, paprika and a pinch of turmeric give it warmth, while a little sugar softens the tomato. The contributor suggests serving it with Indian potatoes and Indian rice for a full meal.
Instructions
Chop the onion and sauté it in a pan until it softens.
Add the tomatoes and stir them in with the onion.
Sprinkle in the paprika, salt, sugar, cumin and turmeric, and stir so the spices are mixed through the tomato.
Add the lentils and the kidney beans and stir to combine.
Cook everything over medium heat for 20 minutes, until the beans are hot and the flavors have come together.
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