Canned Beans with Indian Spices

Name: Canned Beans with Indian Spices
Yield: serves 2¿3
Ingredients: 2 tablespoons olive or canola oil; A generous pinch of ground asafetida; 1/4 teaspoon whole cumin seeds; 1/2 medium onion, cut into fine half rings; 4 cherry tomatoes, quartered; 1/8–1/4 teaspoon cayenne pepper; 1/4 teaspoon ground turmeric; One 15-ounce can of black, great northern, cannellini, or any other beans, preferably organic; About 1/2 teaspoon salt, as needed

December 9, 2011

Sometimes when I am in a rush and still longing for an Indian dal, I take the simple way out and use canned beans—black, great northern, cannellini, or any other beans I like. Today we can get organic canned beans of excellent quality, and it barely takes 15 minutes to cook them. Even the liquid in the can tastes good, so I do not have to throw it away. Serve these with rice or Indian flatbreads.

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