Best Korean Spiced Kidney Beans Recipes

KOREAN SPICED KIDNEY BEANS

Korean Spiced Kidney Beans image

A quick and easy vegetarian supper for those busy weeknights. Turn that can of beans into a tasty meal in no time. Adapted from "The Vegetarian Gourmet's Easy Low-Fat Favorites".

Provided by Fluffy

Categories Beans

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons soy sauce
3 tablespoons packed brown sugar
1/3 cup water
1 tablespoon ketchup
3 cloves garlic, crushed (or more, to taste)
1/2 teaspoon grated fresh ginger (or more, to taste)
1 (19 ounce) can kidney beans, rinsed and drained (or 2 cups cooked beans)
2 teaspoons cornstarch
1/4 cup water

Steps:

Combine soy sauce, brown sugar, 1/3 cup water, ketchup, garlic and ginger in a saucepan.
Add beans.
Bring to a boil over medium heat, stirring occasionally.
In a small bowl, dissolve cornstarch in 1/4 cup water.
Add to bean mixture.
Cook, stirring constantly, 1-2 minutes.
Serve over rice.

Nutrition Facts : Calories 230.4, Fat 1.1, SaturatedFat 0.3, Sodium 1598.6, Carbohydrate 44.5, Fiber 9.8, Sugar 18.2, Protein 11.6

PRESSURE COOKER PUNJABI RAJMA (INDIAN SPICED KIDNEY BEANS)

Pressure Cooker Punjabi Rajma (Indian Spiced Kidney Beans) image

Rajma is a classic dish from Northern India in which red kidney beans are cooked with onions, tomato, ginger and a host of heady spices until they're tender and fragrant. The classic version requires soaking the beans overnight followed by lengthy cooking. But when made in an electric pressure cooker, the whole thing can be ready in about an hour. If you think your beans are old (or if you can't remember when you bought them), the cookbook author Urvashi Pitre, who adapted this recipe for the Instant Pot, recommends soaking them in water for an hour before cooking.

Provided by Melissa Clark

Categories dinner, weekday, beans, curries, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon peanut oil
1 1/2 cups diced onion (from 1 medium onion)
1 cup diced tomato (from 1 small to medium tomato)
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt, more as needed
1 cup dried red kidney beans
Cooked white rice, for serving (optional)

Steps:

Add oil to the pot of an electric pressure cooker. Stir in onion, tomato, ginger, garlic, cayenne, coriander, cumin, garam masala, turmeric and salt.
Place a trivet on top of onion mixture. In a medium metal heatproof bowl (one that will fit inside the pressure cooker), combine beans and 2 cups water. Cover with foil and place on trivet.
Cover and cook on high pressure for 30 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
Remove bowl and trivet from pressure cooker, remove foil, and lightly mash about half of the beans. Scrape into onion mixture, then set the pressure cooker's sauté function to high. Cook, stirring occasionally, for 5 minutes to let the flavors meld. Taste and add more salt, if necessary. Serve with rice, if you like.

Nutrition Facts : @context http, Calories 231, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 408 milligrams, Sugar 5 grams, TransFat 0 grams

SWEET AND SPICY KIDNEY BEANS

Sweet and Spicy Kidney Beans image

I came up with this on a night when I had nothing in the kitchen. I was trying to follow a low fat vegetarian diet at the time, and this actually was very satisfying. I couldn't call them barbecue beans, because...well, because they're not! It's very easy, quick and nutritious, almost like chili, but not quite. All measurements given are estimations.

Provided by JMS0173

Categories Beans

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 15

Ingredients

olive oil
2 cloves garlic, minced
1 small onion, chopped
salt
pepper
1 teaspoon dried oregano
1 pinch cinnamon
1/4 teaspoon cumin
1/4 teaspoon chili powder
1 -2 ripe tomatoes, chopped
1 can kidney bean, with liquid
1 (4 ounce) can sliced black olives, drained
barbecue sauce, to taste (I used an organic brand, Wild Thymes Spicy Barbecue; it's chunky, hot and sweet, but not smoky)
red hot sauce, to taste
beer, maybe 1/2 cup (optional)

Steps:

Spray non stick skillet with olive oil to lightly coat (if using something that is not non stick, you may have to use more oil.) When hot, add onions.
After those just start to wilt, add garlic and dry spices.
Continue until aromatic and golden.
Add tomatoes and cook until they soften and release liquid.
Reduce heat and add remaining ingredients.
Simmer until slightly thickened.
If mixture gets too thick, add water.
Serve as a side dish or with noodles or rice.
I had them as a main course with no-yolk egg noodles and it was surprisingly good.

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