I used a bunch of Indian spices, dried beans, fresh tomatoes and natural unsweetened yogurt… And this mixed bean stew is also deliciously spicy and creamy because of the yogurt!
I had a good portion of mixed beans left after making my bean and ham hock soup. It’s a treat that I took back with me home after visiting the US some time ago.
So I first thought about making a colorful and sunny cold bean salad with it. The kind of bean salad I like to serve with my creamy avocado dressing. But then because of the weather and the grey skies outside I eventually ditched that original plan and in the end I just went for a creamy bowlful of Indian flavored mixed bean stew.
And boy, was I right. What a delicious bowl of soft and smothered beans do we have here because it is a true delight.
Mixed Bean Stew with Indian Flavors
I love beans. Any type of bean really.
However I know quite a lot of people who don’t like beans at all. And that’s a real shame. How about you? Do you like to prepare beans? What’s your favorite bean recipe to make at home?
Of course you can use any type of dried beans for this recipe, or a homemade mix of several varieties.
No steady plan here then, I just kind of threw together some strong spices from my spice rack and finished the stewed beans with a couple of spoonfuls of creamy yogurt to make it a tad refreshing.
Do you love Indian spices?
Then also try out my Indian flavored carrot hummus, a great alternative for the classic chickpea hummus! Or how about my pan fried eggplant in a soothing yogurt sauce? You can serve that dish as a cold side as well.
- 10,5 oz 15 bean soup mix (350 g)
- 2 medium garlic cloves chopped
- 3 tbsp onion chopped
- 7 oz canned chopped tomatoes (200 g)
- 2 stalks fresh celery chopped
- 3 cups vegetable stock (720 ml)
- 4 tbsp cream or Greek yogurt
- ½ tsp curcuma powder
- ½ tsp curry powder
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp garam masala
- 1 dried red chili
- 2 bay leaves
- 3 tbsp vegetable oil
Pour the dried beans in a large bowl and add 4 cups (960 ml) of water to fully submerge the beans. Let them soak for at least 3 hours.
Pour the vegetable oil in a large and high pan and then add the coriander seeds, cumin seeds and dried chili pepper.
Place the pan over medium heat until the oil is hot. Fry the spices for 5 minutes. Then add the chopped onion and garlic. Also add the garam masala, curry powder, bay leaves and curcuma.
- Stir and gently fry the onion in the spices for 3 minutes. Then drain the soaked beans and add them to the pan. Season with a pinch of salt.
- Stir well. Then add the chopped tomatoes, the freshly chopped celery and the vegetable stock.
- Stir and put a lid on the pan. Bring the stew to a good boil, then turn the heat low. Let the beans simmer and stew for 90 minutes. Stir regularly. Add extra water if necessary. Once the beans are soft, then add the yogurt (or cream).
- Stir the stew well. Then check the seasoning and add extra salt or any of the spices to taste if necessary. Scoop the bean stew into large bowls and serve hot.