Slow-Cooker Rajma

Name: Slow-Cooker Rajma
Yield: serves 4, 1 1/2 cups per serving
Ingredients: 1 cup dried red beans, sorted for stones and shriveled beans, rinsed, and drained; 6 cups cold water, 6 cups cold water, and 2 cups water, divided use; 1 1/2 cups chopped onion; 1 tablespoon grated peeled gingerroot; 2 medium fresh jalapeños, seeds and ribs discarded, minced; 2 teaspoons ground cumin; 2 teaspoons garam masala or curry powder; 4 medium garlic cloves, minced, or 2 teaspoons bottled minced garlic; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1 large tomato, seeded and chopped; 2 tablespoons snipped fresh cilantro; 1/4 teaspoon salt

December 9, 2011

Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.

Recipe notes

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