Bean Trio & Roasted Potato Curry
A great pantry storage item is truRoots Sprouted Bean Trio (found at Costco) with organic sprouted mung beans, green lentils and adzuki beans. I’ve made it according to directions several times, but the beans tend to be chewy and a few even crunchy. I think the Denver altitude may have something to do with that. After cooking it longer than required, the beans come out just fine.
Although this product is very nutritious, it’s bland. In order to made the bean trio more interesting, I had to come up with some tasty recipes. This is the first and it belongs in the “gourmet pantry cooking” category! Bean Trio & Roasted Potato Curry is an Asian inspired meal, which my husband loves. You can control the “heat” by adjusting the spices.
If you precook brown rice on a regular basis, this recipe will be must easier to make. Brown rice will keep nicely for almost a week in your refrigerator. So make plenty. Then scoop out and reheat what you need for a meal.
1 cup truRoots Sprouted Bean Trio (Costco)
3 cups water
1/3 cup olive oil (separated)
1 large coarsely chopped onion
4 cloves minced garlic
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon ground turmeric
½ teaspoon cayenne
½ teaspoon chili powder
½ teaspoon grated ginger or ground ginger
1 14-ounce can chopped tomatoes
1 4-ounce can green chilies
2 cups vegetable or chicken broth
1 pound potatoes: white, gold or sweet
1 tablespoon Kirkland No-Salt Organic Seasoning
Salt and pepper to taste
2 cups cooked brown rice or quinoa.
Optional Greek yogurt for garnish
1. If the rice or quinoa is not cooked, prepare according to directions.
2. Peel and cut potatoes into bite size pieces. Toss with 1 tablespoon of olive oil and 1 tablespoon of Kirkland No-Salt Organic Seasoning. Bake at 375 for approximately one hour. Stir potatoes once during baking.
3. Bring 3 cups boiling water to a boil, add bean trio and simmer for 5 minutes. Turn off heat, cover and let stand for 10 minutes, then drain.
While bean trio is cooking:
1. Heat the balance of the olive oil in a large skillet. Add the chopped onion and sauté for about 10 minutes.
2. Add all the herbs and spices, stirring for about one minute. Add the chopped garlic; cook for another minute.
3. Add the broth and tomatoes. Bring to a boil. Add the drained bean trio and reduce the heat to medium-low. Simmer for about 40 minutes.
4. Add the roasted potatoes and cook for another 5 minutes. Salt and pepper to taste.
Optional: Garnish with a dollop of Greek yogurt on the side and serve over rice or quinoa.
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