Mama’s Red Beans & Rice (Authentic Indian)

Passed to your plate by Jaipal Singh

My mama actually learned how to cook from her elder sister as their mother passed away very young. They say this recipe is exactly how my grandmother made it. This is hands down one of our healthiest, heartiest, most delicious meals and truly a favorite in the entire family. You’ll likely find a variation of this dish in most North Indian households…a true classic! Feel free to make it your own. It also tastes great with a side of homemade (or greek) yogurt. From my family to yours, we wish you a very joyful Holiday Season!

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Jaipal Singh
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Red Beans
  • 1 bag red beans 16 oz. bag
  • 2 onion 1 large or 2 medium; yellow or white
  • 1 can stewed tomatoes 16 oz can or you can use 4-5 fresh mid-size tomatoes
  • 6 cloves garlic
  • 2 tablespoons fresh grated ginger
  • 2 hot green peppers we use about 6…you can use more if you wish!
  • 1-2 tablespoons Garam Masala The secret of all Indian food…
  • 1 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 2 teaspoons fresh cut cilantro
  • cooking oil olive, avocado or whatever
Indian Style Rice
  • 1 cup white 'Basmati' rice
  • 1 small white onion
  • 1 cup peas, carrots (mixed veggies) can be fresh or frozen
  • 1/2 teaspoon cumin
  • 1 tablespoon cooking oil olive, avocado or whatever
  • 1 tablespoon salt or to taste
Prep Time 20 minutes
Cook Time 90 minutes
Servings
Ingredients
Red Beans
  • 1 bag red beans 16 oz. bag
  • 2 onion 1 large or 2 medium; yellow or white
  • 1 can stewed tomatoes 16 oz can or you can use 4-5 fresh mid-size tomatoes
  • 6 cloves garlic
  • 2 tablespoons fresh grated ginger
  • 2 hot green peppers we use about 6…you can use more if you wish!
  • 1-2 tablespoons Garam Masala The secret of all Indian food…
  • 1 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 2 teaspoons fresh cut cilantro
  • cooking oil olive, avocado or whatever
Indian Style Rice
  • 1 cup white 'Basmati' rice
  • 1 small white onion
  • 1 cup peas, carrots (mixed veggies) can be fresh or frozen
  • 1/2 teaspoon cumin
  • 1 tablespoon cooking oil olive, avocado or whatever
  • 1 tablespoon salt or to taste
Instructions
**Bonus: Homemade Garam Masala**
  1. Grind up even amounts of Coriander Seeds, Cumin, Black Pepper, Cinnamon, Small Cardamom (Green), Large Cardamom (Black) in a little Spice Grinder.
Red Beans
  1. Soak beans overnight in cold water (many ancient theories about this) Drain water and rinse the beans.
  2. In 6 cups of fresh water, cook for 1 hour in pan or 6 hours in crock pot (slow cooker), until soft and tender. Do not drain.
While the beans are cooking...
  1. Chop the onions. Mince the garlic and ginger into small, fine pieces. Let sit.
  2. In a separate frying pan, saute onions in the oil (or butter) until golden brown. Medium Heat: Careful not to overcook and burn the onions! Add garlic and ginger and continue to saute for 2 minutes.
  3. In this order: Add turmeric. Stir. Then add garam masala, Salt, Pepper. Stir. Add tomatoes. Cook for 2-3 minutes.
  4. When completed, add this mixture to the beans.
  5. Continue cooking until the beans are ready as noted above. When complete, add the fresh cilantro.
Rice
  1. Wash thoroughly (removes starch) and soak rice in water for 10-15 minutes. Drain water.
  2. In cooking pot, on medium heat, saute chopped onions in oil until golden brown. Add cumin. Continue cooking for 2 minutes.
  3. Add rice, peas (veggies), and then immediately add 2 cups of water. Bring to a boil, then immediately turn the heat to low and cover. Add salt to desired taste.
  4. Let the rice simmer until cooked, approx.. 15 minutes. There should be no standing water, if done correctly.
  5. Once the rice is cooked, immediately uncover and remove from heat to prevent rice from overcooking and sticking together.
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