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Creamed Kidney Beans

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

Ingredients

  • 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)
  • Salt
  • 3 tablespoons minced fresh cilantro

Nutrition 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

How to Make It

  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.