Masala Beans (ve, V) Recipe

Prepare dry or canned beans

If using dry beans: sort and rinse 2 cups dry beans. Soak them in water overnight or quick-soak by covering with water, bringing to a boil for 2 minutes, then removing from heat and letting stand 1 hour. Drain and rinse. Transfer to a pot with 6 cups fresh water, bring to a simmer, and cook 45–60 minutes until tender. If using canned beans: drain and rinse two 15-oz equivalent cans (about 4 cups cooked beans). Reserve 1 cup of the canned liquid or use stock for consistency.

Once beans are tender, drain leaving about 1/2 cup–1 cup of cooking liquid (or use 1 cup vegetable stock) and set beans aside while you make the masala.

Heat 2 tbs vegetable oil in a wide sauté pan or deep skillet over medium heat until shimmering.

Add 1 tsp cumin seeds and 1 tsp mustard seeds (if using). Let them sizzle and pop for 20–30 seconds, taking care not to burn them.

Add the finely chopped onion (1 medium) and a pinch of salt. Sauté 6–8 minutes until softened and beginning to brown on the edges.

Stir in minced garlic (4 cloves), grated ginger (1 tbs), and chopped green chili. Sauté 1–2 minutes until fragrant.

Add the optional fresh tomato (1, chopped) and cook 3–4 minutes until it breaks down and the mixture is saucy.

Lower heat slightly and sprinkle in turmeric 1 tsp, ground coriander 1 tsp, ground cumin 1 tsp, red chili powder 1 tsp, and 1.5 tsp salt. Stir constantly for 30–45 seconds to toast the spices and remove any raw flavor.

Add the 14-oz can crushed tomatoes and 1 cup vegetable stock (or reserved bean liquid). Stir to combine and simmer gently 6–8 minutes until the tomato loses its raw edge and the masala thickens slightly.

Add the cooked beans to the pan and stir gently to coat. If the mixture is too thick, add up to 1/2 cup more stock or reserved bean liquid to reach a saucy consistency.

Simmer the beans in the masala for 8–12 minutes, stirring occasionally, so the beans absorb flavor. Mash a few beans lightly with the back of a spoon to thicken the sauce if desired.

Taste and adjust salt and heat. Stir in garam masala 1 tsp and freshly ground black pepper 1/2 tsp in the last 2 minutes of cooking.

If using, stir in 1/4 cup coconut milk or cashew cream for a richer, creamier texture and simmer 1–2 minutes to warm through.

Remove from heat and stir in 1 tbs lemon or lime juice to brighten the flavors.

Garnish with chopped cilantro (1 tbs) and serve hot.