catharine
04-04-2002, 12:51 PM
I could have sworn that this has been reviewed before. It is from 2000 (my 2001 annual). I had high hopes for this one, but I was disappointed. I thought it had gotten good reviews on the BB.
Anyhow, you puree some beans with some of the bean liquid, cook onions with a mixture of spices (turmeric, coriander, cumin), add spinach and garam masala. I like Indian food - but this was just way too salty (maybe I should have rinsed the beans) and lacked texture. This might work as a side dish to a more complex meal, but I didn’t enjoy it as an entree.
Today for lunch I found a packet of one of those Chinese-restaurant hot sauce packets in the kitchen at work - that did a lot to help the dish, but I still won’t make it again.
For anyone who might be interested, I often make a recipe that uses Kidney Beans and Spinach but has much better flavor and is actually much simpler:
Tuscan Greens with Beans
1 T. olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
4 cups coarsely chopped spinach (or escarole)
3 T. dry wine
1 t. ground sage
1/2 t. salt
1/4 t. dried red pepper flakes
1 can (15 oz.) red or white kidney beans, drained
1/4 cup chopped fresh basil [I use dried]
In a large saucepan head the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3-4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from heat and serve. Serves 4.
Cal. 140; Total Fat 4 g.; Sat fat 1 g.; Fiber 8 g.; Sodium 220 mg.; Cholesterol 0 mg; Carb. 20 g; Protein 7 g.
Anyhow, you puree some beans with some of the bean liquid, cook onions with a mixture of spices (turmeric, coriander, cumin), add spinach and garam masala. I like Indian food - but this was just way too salty (maybe I should have rinsed the beans) and lacked texture. This might work as a side dish to a more complex meal, but I didn’t enjoy it as an entree.
Today for lunch I found a packet of one of those Chinese-restaurant hot sauce packets in the kitchen at work - that did a lot to help the dish, but I still won’t make it again.
For anyone who might be interested, I often make a recipe that uses Kidney Beans and Spinach but has much better flavor and is actually much simpler:
Tuscan Greens with Beans
1 T. olive oil
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
4 cups coarsely chopped spinach (or escarole)
3 T. dry wine
1 t. ground sage
1/2 t. salt
1/4 t. dried red pepper flakes
1 can (15 oz.) red or white kidney beans, drained
1/4 cup chopped fresh basil [I use dried]
In a large saucepan head the oil over medium-high heat. Add the onion and garlic and cook, stirring, for 4 minutes. Add the greens, wine, sage, salt, and red pepper and cook for 3-4 more minutes over medium-low heat, stirring frequently, until the greens are wilted. Stir in the beans and basil and cook for 3 minutes more until steaming. Remove from heat and serve. Serves 4.
Cal. 140; Total Fat 4 g.; Sat fat 1 g.; Fiber 8 g.; Sodium 220 mg.; Cholesterol 0 mg; Carb. 20 g; Protein 7 g.