Beans with garam masala is an easy-to-prepare side dish; you can use either pinto beans or chickpeas. I made this simple recipe a long time ago and it became one of those instant hits among family members. The side dish goes well with, for example, chicken, rice, and mango chutney. I often serve rice or brown rice with meals but I admit that I tend to get tired of plain cooked rice. Therefore, I often mix the beans with the rice to add a different flavour (garam masala, a blend of ground spices, is a common ingredient in Indian and South Asian cooking). When combined with rice you have a wonderful vegetarian dish that you can serve with a salad, the beans adding fullness to the rice. Sometimes I do not add all the beans to the rice but keep some in a small bowl as a side dish for those who really like the taste of cooked beans.
BEANS WITH GARAM MASALA
INGREDIENTS
- 250 ml water (1 cup)
- ½-1 vegetable stock cube, yeast free
- 1 can (400 g) pinto beans or chickpeas
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon garam masala
METHOD
- Rinse and drain the beans
- In a large frying pan, put all the ingredients, stir to dissolve the stock cube, and bring to the boil (it does not take a long time and you do not have to cover the pan). Lower the heat and let it simmer for about 15 minutes, making sure the fluid doesn't dry up
- Finally, put the dish into a small bowl and serve as a side dish or blend it with cooked rice (I cook 200-300 g of rice (1-1½ cups), put them in a large bowl and combine the beans)