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Sunday, April 15, 2007


Last week while gocery shopping I came across this beans, they looked kind of a mix of cranberry and pinto beans, so I looked at the one pound bag to see what it was and they were Roman Beans it said. I was curious enough and wanted to see how they tasted so bought that one pound bag. Still undecided how to use it I searched for some recipes on the internet but was not happy to find any recipe close to the vegetarian palate.
So came up with my own way to cook them. I just cooked them like the way you cook Rajma (Kidney beans).

Enough for 4 people

1 pound (16 oz) Roman beans
1 big onion chopped
1-1/2 tsp ginge-garlic paste
3 geen chillies chopped
2 bay leaves
3/4 cup tomato puree (or you can use 3 chopped tomatoes)
1/2 cup yogurt
1/4th tsp turmeric
1 tsp chili powder
1-1/2 tsp Dhania-jeera powder
1 tsp garam masala
4 tbsp oil or ghee
salt to taste

Soak the beans overnight. Drain and pressure cook with 2 cups water and salt till three whistles. In a pan heat oil or ghee and add bay leaves after 1 minute add the chopped onion and saute till translucent. Add the ginger-garlic paste and saute for another minute and add green chillies. Saute it for about a minute and then add all masalas except the garam masala. Fry them for till you smell the aroma of the spices, then add the tomato puree and fry till the oil floats on top then add the yogurt and simmer for about two minutes and then add the boiled Roman beans, keep stirring till everything incorporates well. Add salt and let it simmer, now sprinkle the garam masala and stir and simmer for couple of minutes and garnish with coriander and dollop of sour cream serve hot with rice or roti.

The only difference I found with Roman beans and Rajma was that the Roman beans were more creamier and had a depth of flavor.
P.S. Do not over cook the beans or you will end up with a mushy soup.

1 comment:

Asha said...

Looks good foodie!!! I make a similar gravy with 16 beans pack!I love the taste of the se beans:)