I have been on this major kick with beans. I make a garbanzo bean salad with red onion, cherry tomatoes, white wine vinegar, oregano, kalamata olives, feta cheese and black pepper.
I also take cannellini beans, blend them in a food processor with cumin, chili powder, little mustard powder and black pepper. Then stir in green onion. Simple and tasty.
Navy or kidney beans are a MUST in any soup I make.
Rinse and dry garbazos. Toss with some chili powder or curry powder, seasoned appropriately, and roast at 375 for about 12-15 minutes, if memory serves me right. Pretend it is fancy bar food. Open a beer.
I like cooking, and I'll take the time to cook beans.
I'm thinking of this for someone who usually won't take the time to really cook, except sometimes a main dish. So, just rinsed beans with something easy added, served cold or warmed in the microwave, and served as a side dish, is what I'm after. In other words, super easy is the point.
I normally hate the pre made stuff but, for the sake of someone who doesn't cook, I'll fold here. Boil in bag rice, canned red kidney beans, one sweet onion, one bell pepper, three ribs of celery, fat-back(unsalted if you can find it), and boxed chicken stock.
For ease, one can purchase pre diced onion and pepper.
Render the fat-back in your biggest saute pan and heat the rice per instructions. Also, get your stock hot in a separate pan.
Saute the onion, pepper, and celery(also diced) in the rendered fat until the onion is golden. Add the beans and rice to the pan and add chicken stock to about half way up the side of the pan and season with some cayenne, salt, and garlic powder. Lid and into the oven at 375 for 15.
Out of the oven and, TADA, Southern Red Beans and Rice. Add some allspice and cilantro and use black beans instead of kidney beans and, POOF, Puerto Rican Black Beans.
It takes about 20 all told, if you manage your time right, and is a great meal for people who want to eat good food but not have to cook it.
the easiest way is to get madras, jamaican or trinidad style curry powder, or blend your own curry powder, try african style or trinidad style.
also u can mess with garam masala
or get more advanced recipes for channa dishes from india, this is the quick homestyle west indian way, and it is hard to screw up.
for one 15 oz can of garbanzo beans try 3 garlic cloves and one sliced diced or pureed onion
one to three tablespoons of oil, gee or oil/butter blend
one to one and a half tablespoons of ground curry style spices of some kind.
the easiest way is like a tablespoon of a curry powder and then a teaspoon of garam masala, or a tablespoon of the powder and a teaspoon of either or both cumin and coriander,
it depends on what u like
cayenne or west indian hot sauce is a good addition
as is about one tablespoon of ketchup if u want, this is common in guyana and trinidad
fry the onions and garlic until soft and clear, add the spices on low heat and let cook, stirring for a minute, add the drained channa, reserving liquid, keep frying ofr two minutes, stirring
add the ketchup if u want add a dash of lemon juice if you want, pour in some of the liquid from the can
addm ore liquid if you want
bring to boil and simmer until the garbaonzo beans are very soft, at least 15 minutes
eat with curry aloo and roti or rice and some chutneys or pickles if you want
this is traditionally eaten with a deep fried indian bread, bhatoora or luchi or puri in india, puri or luchi in the west indies, but roti aND ALOO would be mroe common except for in trinidad where they eat it with bara, make a sandwich out of the fried bread and beans and call it a double. if making doubles, eat it with combos of the following: tamarind sauce, pepper suace, and cucumber yogurt raita or cillantro. a sauce/chutney
a doubles ready recipe for the channa would not have ketchup in it
by the way there are official recipes for indian style channa that are more complicated. there are also recipes for african, trinidad, guyanese, surinamese, and jamaican style curry powders online, as well as garam masalas. there are also plenty of west indian or south american recipes, like the indian ones that call for more complicated blends involving cumin and mustard seeds, chopped ginger, and intricate blends of different ground spices, tomato or tamarind pastes, mango powder, lemon juice, etc.
getting some madras curry powder and garam masala at the local mid east or indian market is not that bad of an idea when crunched for time
u could puree onions and garlic ahead of time and freeze it for all your curry needs..... same goes for ginger.
my favorite dishes are: indian channa and bhatoora, trinidadian doubles with the condiments, or west indian roti (prathatha or chapati) along with curry aloo.
I'd be tempted to do a minestrone type dish using lots of shortcuts.
Drain a tin of 4 mix beans. Into pot with tin of tomato soup with tinful of water. Cup of frozen mixed diced veg. Heat up. Toss in a couple handfuls of macaroni. Cook till all is soft and soup thickens. S&P if needed.
Easy and simple.
Could even add a packet of dry chicken noodle soup mix/ french onion soup mix. Bit more flavour that way. It's a great recession dish
I couldn't easily find cannolini beans here. I rinsed a can of mature lima beans ("butter beans"), squeezed a fresh half lemon on them, then in a little olive olive oil I cooked diced garlic and fresh rosemary from my garden, just long enough to soften the garlic. I mixed the garlic/oil/rosemary into the beans, and sprinkled on some black pepper, and let it sit a half hour. It was really tasty. Thank you, shroom
And I have more ideas here to try eace: I sometimes take a while to get around to making something, but I surely don't forget.