Red Kidney Beans with Turnip

There's plenty of room in most kitchens — and more than enough in mine — for fast and simple recipes to feed a family on the go with a filling, nutritious and delicious meal. Kidney beans, vegetables and gentle spices combine in this recipe for an earthy, satisfying and quick dinner.

Red Kidney Beans with Turnip

Recipe by Lisa Turner Cuisine: Indian Published on March 19, 2009 Simple and nourishing meal of earthy red kidney beans and wedges of turnip simmered with gentle Indian seasonings Preparation: 20 minutes Cooking time: 35 to 40 minutes Print this recipe Ingredients: 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans) 3 tablespoons olive oil 1 lb (450 g) turnips, peeled and cut into wedges 1 onion, chopped 3 cloves garlic, minced or crushed 3 fresh green chilies, seeded and minced 1/2-inch piece ginger, grated or minced 1/2 teaspoon ground cayenne 1/4 teaspoon ground turmeric 1 teaspoon sea salt, or to taste Instructions: Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. Drain and rinse, then transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside along with the cooking liquid. Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the turnips and fry until browned on each side. Remove with a slotted spoon, drain on paper towel, and set aside. Add the onion to the saucepan and fry until the edges begin to brown — about 6 to 8 minutes. Turn down the heat slightly and add the garlic. Stir for a few moments, then add the chilies, ginger, cayenne and turmeric, and stir to coat the onion. Now stir in the turnip, beans, and 1 cup of the reserved cooking liquid from the beans. Bring to a low boil, then reduce the heat to low and simmer for 10 to 15 minutes or until the turnips are tender, adding a little extra of the beans' cooking liquid if necessary. Remove from heat and season with salt. Serve hot on a bed of fresh cooked white or brown rice. Makes 4 to 6 servings

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