California Style Lime Peanut Bean Curry

This is similar to California style red beans - except the flavourings use a curry powder base, instead of chili powder - and the lime / peanut butter. And, it takes some from the Cuban style black beans - except the sour black beans use an orange, but the red beans are sweeter and use a lime.

Only rinse the beans twice, to make sure they are clean - then stash in refrigerator, in water, while you prepare the other ingredients. No soaking overnight - and no repeated rinsing, and removing all of the flavour.

  • 1 lb dried red beans
  • 2 - 3 carrots, well scrubbed and chopped, 1/4" sections
  • 3 - 4 cloves of garlic, chopped, 1//4" squares
  • 1 medium onion, chopped, 1/2" squares
  • 1 jalapeno pepper, chopped, 1/4" squares
  • 1 sweet pepper, chopped, 1/2" squares
  • 2 cubes / 2 t bouillon
  • 1/4 t cayenne pepper
  • 1/2 t coriander
  • 1/2 t cumin
  • 1 t curry powder
  • 1 t garam masala
  • 1 T ginger
  • 1/2 t paprika
  • 1/4 t tumeric
  • 1 6oz can tomato sauce
  • 1/2 C peanut butter
  • 1 lime, scrubbed and whole
  1. Rinse beans, twice, in large bowl. Let them sit in the refrigerator, in water, while you prepare the vegetables.
  2. When vegetables are ready, dump beans and water - un drained - into a large pot.
  3. Add vegetables, and enough water to make everything float.
  4. Bring water to a boil, and add spices. Do not add lime, peanut butter, or tomato sauce, yet.
  5. Reduce to simmer, cover, and let them cook. 2 hours gives me what I like. Sample beans and sauce, an hour after start.
  6. If the beans and spices make you sneeze, you have just enough spices. The peanut butter and tomato sauce will bring the spice level down.
  7. At 1 1/2 hours, the beans will be chewy. Add peanut butter, using a fork, stir until dissolved and mixed. Then add tomato sauce and the lime, stir again.
  8. When beans are soft enough to eat without chewing, they are ready.
  9. Turn off stove, uncover, let them sit until they are cool enough to enjoy.
  10. Serve over Bengali style sesame mint rice, with sourdough bread.
  11. Refrigerated over night, they are even more tasty.
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