Curry Bean Recipe


Rice Bran Oil to coat a heavy pan - about 3 tablespoons

1 large red onion finely chopped

1 cup of dried beans

2 cups of water - and more if needed

1 cup Posardi Passata

1/4 cup muscovado sugar

2 tablespoons real Vermont Maple Syrup

2 tablespoon Yuzu Juice or Lime juice

2 tablespoon Madras Curry Powder

1/2 teaspoon fine sea salt

tellicherry peppercorns ground


Curry Bean Recipe

1. Soak the beans overnight - change the water at least once

2. Heat oil in pan on medium heat and add onion and garlic - reduce heat to medium-low

3. Cook onions and garlic until the onions turn color and the garlic has a good smell

4. Add the ketchup, muscovado sugar, maple syrup, lime juice, curry powder, salt and pepper

5. Add the beans and water

6. Stir to combine and bring to a boil

7. reduce heat to simmer and cover.

8. Stirring occasionally and check on liquid level. Add more water if necessary

9. Cook until the beans are tender and the liquid has thickened. 45 minutes to 3 hours depending on the beans you pick.

Serve with sour cream or yogurt