Description
This simple red bean dish is made by caramelizing sugar to bring out the rich natural sweetness of the beans and give it that vibrant color!
Ingredients
- 2 Tablespoons Canola Oil
- 1-½ Tablespoon White Or Brown Sugar
- ½ cans (15 Oz. Size) Dark Red Kidney Beans, Drained
- 1 teaspoon Freshly Grated Garlic
- 1 teaspoon Freshly Grated Ginger
- ½ cups Green Bell Peppers, Cubed Small
- ½ cups Chinese Celery Or Celery Stalk, Diced Small
- ½ cups Carrots, Diced Small
- 4 Thai Chili Peppers, Chopped Finely
- ½ cups Water
- 1 teaspoon Salt
- Steamed Basmati Rice For Serving
Preparation
Prepare all your vegetables ahead of time. Assemble them right next to your stove top.
Heat a heavy bottom skillet on medium heat on the stove top. Add the oil and allow it to heat, then add the sugar. The sugar has to caramelize.
Once you see it start to bubble and turn dark brown, reduce your heat to low add your beans. Be very careful as the oil will splatter. Stir in the beans so they are mixed in with the sugar. If you see some of the sugar in chunks do not worry about it, it will melt as the beans cook.
Add in the rest of your ingredients now, your garlic, ginger, bell peppers, celery, carrots and chili peppers.
After your beans have been cooking for about 5 minutes add the water and try mashing the beans with the back of your spoon or a potato masher. Don’t mash all of the beans, just some.
Once your beans are tender and the gravy has thickened up, turn off the stove. Leave a little gravy in your beans. Once it cools down it will thicken even more. Add salt to taste.
Pour your beans over some fresh, hot basmati rice! Enjoy
Notes:
1. You can check the consistency of your beans by testing one with your finger. Just press down on it and if it is soft to touch it is done.
2. You can also modify this recipe by adding some salted pork pieces or bacon. Don’t be afraid to change it up!
