I will try and send out some recipes to make with items from your pantry. I’ll create a section called “Pantry Staples” and will populate it with recipes as I make them. Here’s the first recipe.

I don’t think I know of anyone who doesn’t have a can of kidney beans in their pantry. Whether for making chili, soup, a cold bean salad etc, probably one of the most useful things to always have on hand. Really any bean will do – remember, recipes are just guides. For this recipe I’m using white kidney beans or cannellini beans, and yes I’m using canned. Now if you are more of a purist and only have dried, that’s okay, just follow the cooking instructions for rehydrating them – either overnight soaking or pressure cooking them, whatever it says on the package.

I think you will like this recipe as I have kept the spices to a minimum and common spices you probably have in your spice cabinet. This also qualifies as vegetarian and even vegan (use vegetable ghee). Make this dish, it is a great side with rice or a main with some crusty bread, pasta or with a salad. As always – enjoy!

2 tbsp. ghee or oil
2 tbsp. garlic ginger paste – either the bottled variety or 6 cloves of garlic mashed and 1″ piece of ginger mashed
1 large onion, small dice
¾ cup crushed tomatoes
1 540 ml (19 oz) can kidney beans – red or white
1 tsp fresh ginger, thinly sliced
3-6 Thai chillies, chopped
Salt and pepper to taste
Sugar to taste
2 sprig fresh cilantro, leaves and stems chopped
½ tsp cumin seeds
1 bay leaf

Spice mix
½ tsp turmeric
1 tsp red chili powder – I use Kashmiri Mirchi which has beautiful color and no heat. If you don’t have this, use paprika. Don’t use the “chili powder” blend that has a Mexican flavor – unless you want to – remember, these are guidelines only
1 tbsp. garam masala
1 tbsp. coriander powder

Heat the oil or ghee in a medium pot – when hot, add the cumin seed and bay leaf – saute for about 1 minute until fragrant
Add the onions and sauté – about 7 minutes until soft
Add the garlic ginger paste and stir – cook for about 1 minute, add the chilies – stir
Add the tomato – stir and cook for about 3 minutes, adding ¼ cup water if needed
Add the spice mix – stir to cook through – about 5 minutes
Add the beans and the liquid they come with as well as the chopped ginger to the pot – cook for 20 minutes, this will bring all the flavors together
Taste, season with salt, pepper and taste again, this is a sweet/sour bean dish so if some “sweet” is needed, add some sugar – 1 tsp should do it – cook for 1 minute
Add the coriander and stir through
When serving, top with yogurt or sour cream
Serve as a side with rice or naan or a main dish