Hanas Bean and Potato Melange – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: There are many different options at Mexican restaurants, including burritos, tostadas, enchiladas, tacos, nachos, and veggie fajitas. Most food options can be prepared vegetarian by substituting beans for beef without a problem.
Ingredients (use vegan versions):
- 1 tablespoon vegetable oil,
- 2 cloves crushed garlic
- 1 tablespoon crushed ginger
- 1 large can of kidney beans
- 1 large can of garbanzo beans
- 2 medium sized potatoes
- 1 medium can tomato paste
- 1 large onio
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1 tablespoon turmeric
- 1 teaspoon salt
- 2 teaspoons whole cumin seeds
- corriander for garnish
Directions:
– warm oil in sauce pan
– soften onions in oil
– add cumin seeds and stir until fragrant(barely a few
minutes)
-add garlic, ginger stir until mixed well into mixture and
fragrant
-add tomato paste and enough water to make a paste that is
easier to stir but still has a thick consistency
-stir in chili powder, curry powder, salt, turmeric
-add enough water to cook the potatoes
-add the potatoes, stir occasionaly (and add more water if
needed to prevent potatoes from sticking) until potatoes are
cooked
– drain kidney beans and garbanzo beans cook just long
enough for these beans to absorb spices-maximum 10 minutes
This is a low fat recipe…the only fat comes from the oil
Serves: 4
Preparation time: approx.45 mi
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