Prep Time

Soak the kidney beans overnight

Cooking Time

45 minutes

Yields

4 servings

Ingredients:

• 1 ½ cup kidney beans (soaked overnight)
• 1 chopped tomato
• 2 tbsp tomato paste
• 1 tbsp coconut cooking oil or ghee
• 1 ½ tsp coriander powder
• 1 ½ tsp cumin powder
• 1 tsp finely chopped ginger
• ½ tsp finely chopped green chili
• ¼ tsp turmeric powder
• ¼ tsp sea salt or add more to taste
• 1 small bunch of chopped fresh coriander leaves

Directions:

1. In a pressure cooker saute ginger and green chili in 1 tbsp oil for a few minutes
2. Add the dry ingredients along with some water and stir for few minutes
3. Add tomato paste and the chopped tomato and stir well
4. After few minutes add the kidney beans along with 3 cups of water and pressure cook for
   30 minutes
5. When ready add the chopped coriander leaves
6. Serve with brown rice, chapati or bread

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.