Slow Cooker Kidney Bean Curry – The Spiffy Cookie

YOU ARE READING: Slow Cooker Kidney Bean Curry – The Spiffy Cookie AT Saophuongdong.net

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This post was made for #NationalSlowCookerMonth and is sponsored by Camellia Beans and Rhodes Bread. All thoughts and opinions are my own.

These

slow cooker beans when served over rice are basically like a curry version of red beans and rice

.

When I crave certain things, I tend to overdo it. As you can probably guess, I’ve been on a curry kick lately, as this is my second curry seasoning recipe. This time I simplified things and only made a curry tomato sauce to slowly cook the beans.

But fun fact, the beans are technically already cooked. One thing you didn’t know about dried red beans is that not only do you need to soak them overnight, but you need to cook them before recooking them in your favorite dish. Not only will they have better consistency, but they are easier for your body to digest.

After simmering in the slow cooker, these beans are served perfectly over rice, such as red beans and curry rice. I even added a Rhodes Texas roll on the side. By the way, freezing the raw dough, letting it rise and then baking it might be the best option to make it fresh yourself.

One blogger even shared a recipe for making the rolls themselves in the slow cooker on Monday! Check out what other goodies people are preparing for today below and enter the giveaway at the end of the post if you haven’t already.

Wednesday Slow

Cooker Recipes

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• faith, hope, love and luck survive despite a mustachioed accomplice

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• Cold Day Soup by Frugal & Fit

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• baked by Blogghetti

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• Bean Curry Curry by The Spiffy Cookie

Pot of

• slow cooker Herb dinner rolls with cheese by Kate’s Recipe Box Slow cooker
• Chinese BBQ pork {Char Sui} by Karen’s Kitchen Stories

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• Cowboy Beans by Cheese Curd In Paradise

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• Party Chicken Sandwiches by Palatable Pastime

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• Greek Gigantes by A Kitchen Hoor’s Adventures

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• Pizza Dip by Family Around the Table

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• Red Beans and Rice by Hezzi-D’s Books and Slow Cooks

Cooker

• Sausage Pasta e Fajioli Soup by Savory Moments
• Southwest Slow Cooker Pasta for A Day on the Farm
• Winter bread pudding by The Freshman Cook

Three years ago: Weekly meal plan: 4 Four years ago:

Strawberry Glazed Meyer Lemon Blondies

Six years ago:

Skillet Lasagna

Seven years ago: Roasted walnut salad with chili and lime

SLOW COOKING BEAN CURRY Serve

6

ingredients:

2 cups

dried camellia beans, soaked overnight, rinsed and drained 2 tablespoons

olive oil, divided 1 tablespoon whole

coriander

seed 1

teaspoon whole cumin seed

1/2 teaspoon

dried mint

1

can (15 oz.) whole peeled tomatoes

2 cups vegetable broth

1

small yellow onion, diced

4 garlic cloves, chopped

1 teaspoon

garam masala

1 teaspoon

paprika

1 teaspoon

freshly ground black pepper

, more to taste 1 teaspoon

salt, more to taste 1

/2 teaspoon turmeric

Pinch of cayenne rice

, to

serve

Directions:

1. In a large pot over medium-high heat, add beans and enough water to cover them for 2 inches. Bring to a boil, reduce to a gentle simmer, and cook for 45 minutes, or until soft and creamy. Drain and set aside.
2. In a medium pot over medium-low, heat 1 tablespoon of oil. Add cilantro and cumin and cook for about a minute or until aromatic and a darker shade.
3. Add mint and juice tomatoes to the pot, crushing them to break. Cook, stirring occasionally, for 7 minutes or until decomposing and salted. Add the vegetable broth, remove from heat and let cool for 5 minutes before transferring it to a blender to mix until smooth, making sure to ventilate (alternatively, leave in the pan and use a dip blender). Transfer to the bowl of a slow cooker.
4. Heat the remaining 1 tablespoon in the same pot over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened and golden brown. Add the chopped garlic and cook 1 minute or until fragrant. Stir in the slow cooker.
5. Add onions, beans and remaining seasonings to the clay pot. Stir, cover and cook over high heat for 3-4 hours or under 6-8 hours. Adjust seasonings to taste.
6. Serve over rice.

Source: Adapted from The Curious Chickpea

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Rafflecopter sweepstakes contest

will be held on 1/20/

2020 at 12:00 a.m. until 1/27/2020 at 11:59 p.m.

Prize packages will be sent directly by the sweepstakes sponsors. Bloggers are not responsible for the delivery of the prize. Winners have 24 hours to respond once notified by email, or they will forfeit the prize and an alternate winner will be chosen. Bloggers are #NationalSlowCookerMonth not responsible for the fulfillment or delivery of prize packages. Bloggers hosting this sweepstakes and their immediate family members living in the household are not eligible to enter or win the sweepstakes. Entries will be verified. No purchase is required. Void where prohibited by law. You must be 18 years of age or older to enter the sweepstakes and the contest is open to U.S. residents only.

This promotion is in no way sponsored, endorsed, administered or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in #NationalSlowCookerMonth posts or posts. Thanks to our sponsors Banza, Camellia and Rhodes for providing awards