Tuesday, 2 November 2010

beans with garam masala

Beans with garam masala is a side dish that is very easy to prepare and 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.



  • 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


  1. Rinse and drain the beans
  2. 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
  3. 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)

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