Creamed Kidney Beans

Notes: You can use pinto beans instead of kidney beans.

Yield: Makes 6 or 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 24%
  • Protein: 10g
  • Fat: 4.8g
  • Saturated fat: 2.3g
  • Carbohydrate: 25g
  • Fiber: 7.7g
  • Sodium: 357mg
  • Cholesterol: 12mg


  • 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


  1. 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. 2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
  3. 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. 4. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
  5. 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. 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.
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