Spicy Punjabi Red Kidney Bean Stew, p 47

Spicy Punjabi Red Kidney Bean Stew

Rajma
India
Prep Time: 35 min
Cook Time: 20-25 min plus cook time for kidney beans
WW Pts (spec, 5 svgs): 6
WW Pts (1/2 oil, 5 svgs): 5
Bonus: tasty, cooked in the dutch oven
Bummer: the kidney bean cooking process, tomato chopping (both of which have cheat sheets available in the canned goods aisle of your locally owned and operated market)

I've made this several times in the past and even though Dave doesn't like beans, this dish is a winner. It's supposed to be made with different size red kidney beans, but I only had one kind, so that's what I used. I cooked my beans in the pressure cooker, which cut down on time. I actually peeled and chopped the tomatoes instead of using canned. It took some additional time and I'm not sure if it was worth it because of the minimal flavor imparted by the tomatoes in this dish.

The onions, garlic, tomatoes and other spices are cooked and the cooked beans with their cooking water are added to that. Using the pressure cooker to cook the beans, I had a different amount of cooking water and estimated the addition of about 3 cups, which seemed to be too much, rendering my stew slightly soupy, but still delicious.

A few years ago, I doubled the recipe and brought this dish to a potluck, where it was devoured in no time.

leftover stew with brown rice

Leftovers
As a bean stew, this dish is ideal for leftovers, and, if memory serves me correctly, can be frozen and reheated without harm.