Kidney Beans with Potatoes and Tomatoes.

Ingredients:

• 2 cups of cooked kidney beans

• 1 cup potato cubes
• 1 chopped onion
• 1 cup chopped tomatoes
• 1 tsp cumin seeds
• 1 tbsp cooking oil
• 1 tbsp finely chopped cilantro
• Salt
• Red pepper


Description:

If you are using dry kidney beans – soak the beans in water for 6-8 hours, preferably overnight. Next morning discard the water, rinse well. Pour enough water till all the beans are covered and cook till soft. This can take a long time and the cooking time with depend on the beans. In about 20 minutes you will have soft, buttery beans ready to use! If you are using canned beans just discard the water and rinse well.

Heat oil in a pan. Add the cumin seeds and onion. Fry it till fragrant and add the potato cubes. Mix well and let it get roasted in low flame. Be patient and let the potatoes turn light golden. Now add the beans and let it cook for 2 minutes. Season with salt and red pepper. Throw in the chopped tomatoes. Don’t let it cook for more than a minute after you add the tomatoes. You want the tomato to be half cooked and juicy. Transfer it into a serving bowl and garnish it with a generous amount for finely chopped cilantro.