Why do I love black beans so much?

Black bean curry is a winter staple in my home. One of the big reasons for that is it super easy to make, flavorful, I can make multiple meals ideas with just one curry, it tastes so good in rice and curry meals. At the same time, it is going to be perfect in a sub or as a sandwich dressing. What not to like about that? Another reason I love making black beans into meals as much as possible, is how nutritious it is. This impressive micronutrient and mineral packed little turtle beans are perfect for pairing with curries because its ability to elevate plain rice dish into next level with its silky-smooth texture and creamy mild flavor. That makes it carry the flavor of curry sauce and make any spice blend shine.

Spicy Black Bean Curry

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My January being great month does not have any direct relation to cooking black beans today. But cooking black bean curry is related to eating so much food, feasting in January. On little bit about why, my January was so great, I got to share lot of recipe inspiration via my blog. I got to hear from people who follow my blog. Personally, I had number of family birthdays in this month including mine. It was a fantastic opportunity to cook up some of my favorite festive meals and enjoy our time together for the fullest.

It is in the middle of winter here. We are already under quite a bit of snow cover, which only makes me want to cook some more. I love watching the light reflect over the icy white snow while I cook. It makes me want to dress up cozy. Make me want to make a cup of coffee. Turn the oven on and bake fresh bread. Listen to my favorite music while cooking. Cooking Pot of beans and making curries out of it seems as good excuse as any. So, today I am cooking black beans. I am going to use same bag of dry black beans to make two versions of black bean curry. Two very spicy black bean curries resembling spicy beef curry and spicy fish curry.

What Spices go well with Black beans

 Black beans work well with mild blend of spices that shine in background as well as spicy notes in the sauce. Spices like Turmeric, cumin, cilantro, mild paprika and cardamom will accentuate the mild and creamy flavors of black beans without any heat and give you a wonderful mild refried black bean curry.

A seasoning blend like red curry seasoning or duck curry seasoning along with hot chili pepper or spicy green peppers is going to a plant-based version of a beef curry or spicy fish curry.

Black Bean Curry Recipe No 1

Black bean curry with Anaheim Peppers

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I am cooking first black beans curry with spicy Anaheim peppers (New Mexico hatch green chilies). I find it readily available where I live, and it is one of my favorite green chili peppers to cook with. This is a coconut milk-based curry sauce with a lighter thinner texture. Black beans are going to have a firmer texture and still have a little bite to them. Caramelized onions, cloves, turmeric, and coconut milk make a wonderful spicy aromatic sauce to carry black beans. It resembles a Spicy fish curry.

If you find it harder to find spicy hatch green peppers where you live, you can replace any other spicy green pepper variety to replace Anaheim peppers. I am going to pair this with curry with steamed soft white rice like basmati or long grain raw white rice. Another a good accompaniment is Sri Lankan, string hoppers or Mung bean pancakes.

Ingredients

• Five Spicy Anaheim green peppers
• Two cups of soaked and boiled black beans
• 2-inch cinnamon stick
• Teaspoon of ginger and garlic paste
• Two medium red onions
• One can of coconut milk
• Teaspoon of Turmeric powder
• Three Cloves
• Pinch of Nutmeg
• One clove of Malabar tamarind
• Teaspoon of Sri Lankan black curry powder
• Two tablespoons of Roasted red curry powder

Preparation

• Soak dry black turtle beans for 12 to 24 hours change water after first 12 hours. Drain rinse and boil for an hour until just soft. I highly recommend starting out from dry beans when you are making curries. Flavor always better compared to canned black beans.
• Wash and slice the green chilies diagonally. I chose to leave seeds in because I wanted to have all the heat from seeds too.
• Slice the onions thin and caramelize until golden brown.
• Make a seasoning blend by pureeing caramelized onions, red curry powder, black curry powder, salt, and turmeric powder.
• Add all the remaining ingredients to a clay pot and add the coconut milk seasoning blend and cook for 15 or 20 minutes until sauce thickens and flavors are combined. Scrape the bottom of the pot time to time to prevent burning.

Black Bean Curry Recipe No 2

Habanero Black bean curry

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Second curry is a tomato-based sauce with more resembling spicy beef curry, but completely vegan and plant based.

Tomatoes, and all the spices in duck curry seasoning powder and sesame oil makes a wonderful thick, creamy sauce once everything cooks down in pressure cooker. Beans become much softer and melts in your mouth creamy, giving a wonderful eating experience.

This black bean curry is great with whole grain sourdough sandwich or blended as a pasta sauce. It also works well in a rice bowl meal with whole grain rice alternative, quinoa, or long grain brown rice.

Ingredients

• Three cups of boiled black beans
• Two cans of diced tomatoes
• Three teaspoons of duck curry seasoning
• Two tablespoons of salt
• Two whole red onions
• Three cloves of garlic
• Inch piece of ginger
• Handful of curry leaves
• Inch piece of turmeric root
• Two whole habaneros
• Two teaspoon of cayenne pepper
• Two teaspoons of paprika
• Two-inch cinnamon stick
• Two teaspoon of Chinese chili oil
• Two teaspoon of sesame oil + Half a cup of vegetable oil
• Tablespoon of thick coconut cream or heavy cream

Preparation

• Heat sesame oil blend in the pressure cooker and add cinnamon stick, ginger garlic, and onions, Sliced turmeric root. Gently let them warm up and fry until onions are soft.
• Add salt and all powdered spices. Give it a toss and add curry leaves and canned tomatoes give it a good mix.
• Turn the heat to medium high and cook on high until sauce come together.
• Add beans to the sauce and store it to coat the beans. Add 2 Cups of water. Then add two whole habaneros and Chinese chili oil.
• Seal the pressure cooker and cook for 25 minutes. Allow the pressure cooker to cool down.
• Serve on the side with long grain brown rice and garnish with sliced turmeric root and curry leaves.