Creamed Kidney Beans

Notes: You can use pinto beans instead of kidney beans.
Makes 6 or 8 servings


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1 1/2 teaspoons coriander seeds
1 teaspoon black peppercorns
3/4 teaspoon cumin seed
1 tablespoon butter or margarine
1 cup minced onion
3 or 4 fresh jalapeño chilies (1 1/2 to 2 oz. total), stemmed and minced
1 tablespoon minced fresh ginger
1 1/2 teaspoons minced garlic
1/2 cup tomato paste
3 cans (15 oz. each) kidney beans, rinsed and drained
1/2 cup milk
1/2 cup half-and-half (light cream)
3 tablespoons minced fresh cilantro


1. In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.

2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.

3. In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.

4. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.

5. Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.

6. Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro.

Created date

October 2003

Nutritional Information

Calories 181
Caloriesfromfat 24 %
Protein 10 g
Fat 4.8 g
Satfat 2.3 g
Carbohydrate 25 g
Fiber 7.7 g
Sodium 357 mg
Cholesterol 12 mg