This is had for breakfast or dinner in Yemen. We had this for our dinner. When I, served this for dinner and they tasted it, immediately said this is just like the Rajma curry that you make, only less spices. Yes it true, its taste amazing with less spices. Try it and you will love it. Sending this to Mena cooking club , this month we are exploring Yemeni cuisine.
1.1/2 Cups Dried Red Beans / Rajma
1/4 Cup Olive oil
1 Large Onion - finely chopped
3 + 3 Garlic cloves - finely chopped
1 Large Capsicum- cut in small cubes
2 Tablespoons Sweet Paprika
3 Tablespoons Tomato paste
1 Bay leaf
1 Teaspoon Salt
1 Teaspoon Oregano
1 Teaspoon Cayenne
1/2 Teaspoon Sugar
1 Veg Stock Cube
1/4 Teaspoon Freshly ground pepper
2 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Dill leaves - finely chopped
Wash and soak the beans for 6 hours or overnight in water.
Drain the beans, place the beans in a pressure cooker or a large pot. Add enough water to cook the beans, turn the heat to medium-high and bring to a gentle boil. Cook till the beans are soft and tender yet whole.
Heat oil in a large, skillet and add the onions, saute till light golden . Add half of the chopped garlic and cook until the garlic is fragrant. Add salt and paprika, add the capsicum. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add the tomato paste and bay leaf and water from the beans to the pan, stir well, add the oregano, the remaining garlic cloves, salt to taste, cayenne and sugar, and continue to simmer for another hour. Reduce the flame, cover and let it simmer for half an hour till the stew is thick. To make it even more thicker smash some of the rajma to make a thick gravy.
Just before serving, stir in the coriander and dill. Serve each portion with thick yogurt and thick slices of crusted bread. Hmm mm mmm .... satisfying and delicious...
Labels : Vegetables, Yemeni, Rajma, Mena Cooking Club