FBD

Curried Navy Beans

IndianChickenEasy15 minBy Northstar

Ingredients

Servings
4
  • 2 medium russet potatoes -- peeled and cubed
  • 3/4 teaspoon crushed red pepper
  • 2 (16 oz) cans navy beans -- rinsed, drained, divided
  • 2 cups chicken broth
  • 2 teaspoons minced fresh ginger
  • 1/2 teaspoon turmeric
  • 1 large onion -- chopped
  • 2 teaspoons olive oil
  • 1 tablespoon curry powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 large tomato -- chopped
  • 1/4 cup chopped cilantro

Instructions

  1. 1

    Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set aside.

  2. 2

    Process 1 cup beans, broth, ginger, and turmeric in a food processor or blender until smooth.

  3. 3

    Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender.

  4. 4

    Add curry powder, cook 1 minute.

  5. 5

    Stir in potato, pureed bean mixture, remaining beans, salt, and black pepper.

  6. 6

    Reduce heat to low; simmer, stirring occasionally, 5 minutes or until thickened.

  7. 7

    Sprinkle with cilantro and tomato.

Tags

soupindiancarolinas-country-cooking