Canned Beans Recipe | How To Cook Canned White Beans | Canned white Beans Recipe | Beans Recipes
Recipes in this Video
White Beans Curry is a comforting dish often enjoyed in Saudi households, showcasing the region's love for legumes and spices. Traditionally, it serves as a hearty meal, often accompanied by rice or flatbreads, reflecting the communal nature of dining in Saudi culture. In modern times, variations have emerged globally, adapting to local tastes while retaining the essence of the original dish.
Ingredients
- ●white beans
- ●onion
- ●garlic
- ●ginger
- ●tomato
- ●coconut milk
- ●curry powder
- ●cumin
- ●coriander
- ●turmeric
- ●vegetable oil
- ●salt
- ●black pepper
- ●cilantro
- ●lime
Instructions
- 1Soak white beans in water overnight or for at least 8 hours.
- 2Drain and rinse the soaked beans.
- 3Heat vegetable oil in a large pot over medium heat until shimmering.
- 4Add chopped onion and sauté until translucent, about 5-7 minutes.
- 5Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
- 6Add diced tomatoes and cook until softened, about 5 minutes.
- 7Stir in curry powder, cumin, coriander, and turmeric; cook for 1-2 minutes to toast spices.
- 8Add soaked white beans and enough water to cover them by 2 inches.
- 9Bring to a boil, then reduce heat to low and simmer, covered, for about 45 minutes or until beans are tender.
- 10Stir in coconut milk and season with salt and black pepper; simmer for an additional 10 minutes.
- 11Remove from heat and stir in chopped cilantro and lime juice to taste.
- 12Serve hot with rice or bread.
Ingredient Alternatives
coconut milk
Healthier: light coconut milk
Cheaper: almond milk
Light coconut milk reduces calories while maintaining creaminess.
curry powder
Healthier: homemade curry blend
Cheaper: turmeric + cumin
Homemade blends can be healthier and cheaper.
vegetable oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is cheaper.
lime
Healthier: lemon
Cheaper: vinegar
Lemon provides similar acidity, while vinegar is often cheaper.
Techniques
Equipment
Also Known As
Fasolia, a traditional Lebanese dish, showcases the rich agricultural heritage of the region, particularly the use of legumes. This hearty stew is often enjoyed during family gatherings and is a staple in many homes, reflecting the communal spirit of Lebanese dining. Variations exist across the Middle East, with each region adding its own twist to the basic recipe.
Ingredients
- ●white beans
- ●olive oil
- ●onion
- ●garlic
- ●tomato
- ●bell pepper
- ●cumin
- ●coriander
- ●paprika
- ●bay leaves
- ●parsley
- ●salt
- ●black pepper
- ●lemon juice
- ●water
- ●vegetable broth
Instructions
- 1Soak white beans in water overnight.
- 2Drain and rinse the beans.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Sauté chopped onion and garlic until softened, about 3-4 minutes.
- 5Add diced tomato and bell pepper; cook until softened, about 5 minutes.
- 6Stir in cumin, coriander, and paprika; cook for 1 minute until fragrant.
- 7Add soaked beans, bay leaves, and water or vegetable broth; bring to a boil.
- 8Reduce heat to low and simmer, covered, for 1-1.5 hours until beans are tender.
- 9Stir occasionally and add more liquid if necessary to prevent sticking.
- 10Remove bay leaves and stir in chopped parsley and lemon juice before serving.
Ingredient Alternatives
white beans
Healthier: cannellini beans
Cheaper: navy beans
Navy beans are often less expensive and still provide a similar texture.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a more budget-friendly option with a neutral flavor.
bell pepper
Healthier: zucchini
Cheaper: carrots
Carrots add sweetness and are often less expensive.
lemon juice
Healthier: lime juice
Cheaper: vinegar
Vinegar can provide acidity at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cans (15 oz each) white beans, drained and rinsed
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 inch ginger, grated
- ●1 can (14 oz) coconut milk
- ●2 tbsp curry powder
- ●1 tsp cumin
- ●1/2 tsp turmeric
- ●1/2 tsp chili powder
- ●1 tbsp olive oil
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat olive oil in a large pan over medium heat.
- 2Add chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add curry powder, cumin, turmeric, and chili powder; stir well to combine and cook for 1-2 minutes.
- 5Pour in the coconut milk and bring to a simmer.
- 6Add the drained white beans and stir to combine.
- 7Season with salt to taste and let it simmer for 10-15 minutes, allowing the flavors to meld.
- 8Remove from heat and garnish with fresh cilantro before serving.
Equipment
White Lobia Curry is a popular dish in various South Asian cuisines, often enjoyed with rice or flatbreads.
Ingredients
- ●2 cups white lobia (black-eyed peas), soaked overnight
- ●1 medium onion, finely chopped
- ●2 medium tomatoes, chopped
- ●1 tablespoon ginger-garlic paste
- ●2 green chilies, slit
- ●1 teaspoon cumin seeds
- ●1 teaspoon turmeric powder
- ●1 teaspoon coriander powder
- ●1 teaspoon garam masala
- ●Salt to taste
- ●2 tablespoons oil
- ●Fresh coriander leaves for garnish
- ●4 cups water
Instructions
- 1Heat oil in a pot over medium heat.
- 2Add cumin seeds and let them splutter.
- 3Add chopped onions and sauté until golden brown.
- 4Stir in ginger-garlic paste and green chilies, cooking for another minute.
- 5Add chopped tomatoes and cook until they soften.
- 6Mix in turmeric powder, coriander powder, and salt, cooking for 2-3 minutes.
- 7Add the soaked white lobia and stir well to combine with the spices.
- 8Pour in water and bring to a boil.
- 9Reduce heat, cover, and simmer for about 30-40 minutes or until the lobia is tender.
- 10Once cooked, stir in garam masala and cook for an additional 5 minutes.
- 11Garnish with fresh coriander leaves before serving.
Equipment
Lobia Masala Curry is a beloved dish in Indian cuisine, particularly in North India. Black-eyed peas, known as 'lobia,' are simmered in a rich and aromatic spice blend, making it a hearty and nutritious meal. Traditionally served with rice or flatbreads, this dish is not only comforting but also a staple in many households. Its popularity has led to various adaptations across regions, showcasing the versatility of legumes in Indian cooking.
Ingredients
- ●black-eyed peas
- ●onion
- ●tomato
- ●ginger
- ●garlic
- ●green chili
- ●cumin seeds
- ●coriander powder
- ●turmeric powder
- ●garam masala
- ●cooking oil
- ●salt
- ●cilantro
- ●lemon juice
Instructions
- 1Soak black-eyed peas in water for 6-8 hours or overnight.
- 2Drain and rinse the soaked peas.
- 3Heat oil in a pot over medium heat until shimmering.
- 4Add cumin seeds and sauté until fragrant, about 30 seconds.
- 5Add chopped onions and cook until translucent, about 5-7 minutes.
- 6Stir in ginger, garlic, and green chili; cook for 1-2 minutes until aromatic.
- 7Add chopped tomatoes and cook until softened, about 5 minutes.
- 8Stir in coriander powder, turmeric powder, and salt; cook for 1 minute.
- 9Add the soaked black-eyed peas and mix well with the spices.
- 10Pour in enough water to cover the peas and bring to a boil.
- 11Reduce heat, cover, and simmer for 20-25 minutes until peas are tender.
- 12Stir in garam masala and cook for an additional 5 minutes.
- 13Remove from heat and stir in lemon juice and chopped cilantro.
- 14Serve hot with rice or bread.
Ingredient Alternatives
cooking oil
Healthier: coconut oil
Cheaper: vegetable oil
Coconut oil adds flavor while being healthier.
ginger
Cheaper: ground ginger
Ground ginger is easier to find and store.
green chili
Cheaper: bell pepper
Bell pepper can provide sweetness without heat.
cilantro
Cheaper: parsley
Parsley is a more common herb and can substitute for flavor.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup lobia (black-eyed peas)
- ●2 tablespoons oil
- ●1 large onion, finely chopped
- ●2 green chilies, slit
- ●1 tablespoon ginger-garlic paste
- ●2 medium tomatoes, pureed
- ●1 teaspoon cumin seeds
- ●1 teaspoon coriander powder
- ●1/2 teaspoon turmeric powder
- ●1 teaspoon red chili powder
- ●1/2 teaspoon garam masala
- ●Salt to taste
- ●2 cups water
- ●Fresh coriander leaves for garnish
Instructions
- 1Soak the lobia (black-eyed peas) in water for at least 4 hours or overnight.
- 2In a pressure cooker, heat oil over medium heat. Add cumin seeds and let them splutter.
- 3Add the chopped onions and green chilies, sauté until the onions turn golden brown.
- 4Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 5Add the pureed tomatoes and cook until the oil separates from the mixture.
- 6Mix in the coriander powder, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes.
- 7Add the soaked lobia and water. Stir well to combine all ingredients.
- 8Close the pressure cooker lid and cook for about 15-20 minutes on medium heat until the lobia is tender.
- 9Once done, release the pressure and open the lid. Stir in garam masala and adjust seasoning if needed.
- 10Garnish with fresh coriander leaves and serve hot with rice or roti.
Equipment
Ingredients
- ●2 cups cooked beans (any variety)
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 green chili, chopped
- ●1/2 tsp turmeric powder
- ●1 tsp cumin seeds
- ●1/2 tsp mustard seeds
- ●2 tbsp oil
- ●Salt to taste
- ●Fresh coriander leaves for garnish
Instructions
- 1Heat oil in a pan over medium heat.
- 2Add cumin seeds and mustard seeds, and let them splutter.
- 3Add chopped onions and sauté until they turn translucent.
- 4Stir in minced garlic and chopped green chili, and sauté for another minute.
- 5Add turmeric powder and mix well.
- 6Add the cooked beans and salt, and stir to combine.
- 7Cook for about 5-7 minutes, allowing the flavors to meld.
- 8Garnish with fresh coriander leaves before serving.
Equipment
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