Easy One-Pan Kidney Bean Recipe

This kidney bean recipe which is traditionally known as Rajma, is an absolute must-try. Rajma is a vegetarian dish that made up of red kidney beans cooked in a delicious garlic and ginger tomato sauce. It easily comes together in about 20 minutes from start to finish and tastes great served with rice, quinoa, or fresh bread. Made from basic pantry staples, I guarantee you already have most of the ingredients required for this recipe. Thank you to Nim and her family for sharing their version! 

  •   1 can kidney beans, rinsed & drained 
  •   1 bay leaf 
  •   1/4 tsp whole cumin (can omit it you don’t have on hand!)
  •   1 medium-sized onion, diced 
  •   2-3 cloves garlic, crushed or minced
  •   1/4 inch fresh ginger or 1 tsp ground ginger
  •   1/4 tsp crushed red pepper (can add more to taste)
  •   1 tsp ground cumin
  •   1/2 tsp turmeric
  •   1 cup crushed tomatoes
  •   1 lemon
  •   2 TBS fresh cilantro
  • Add oil, one bay leaf, and half a tsp of whole cumin to the pan and give it a minute so the cumin gets a slightly cooked

  • Once stirred, add one finely chopped onion to pan and sauté until the raw fragrance is gone

  • Next add crushed garlic and ginger and fry for another 2-3 minutes so the raw fragrance of the garlic is gone 

  • Add pinch of salt, crushed red pepper, cumin, and turmeric to the pan and sauté for another minute

  • Then add crushed tomatoes to the pan and sauté that until you start seeing oil separate from the paste. Note, it will be minimal separation, but as you sauté you will see the oil separating- approx 5-7 minutes! 

  • Then to this paste add the drained & rinsed kidney beans and let it all come together – You can add  add 1/4- 1/2 cup of water to adjust the consistency and let simmer for 5-10 minutes so the sauce and the kidney beans can really come together 

  • Top with fresh cilantro and half a squeeze of lemon (or more to taste!) Enjoy! 

This recipe pairs perfectly over rice – see here for my recipe

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