Our friend “Muzzy” made us this recipe so many years ago. It is an easy vegetarian dish that is great with spaghetti.
Ingredients
- 1 pound dry kidney beans or canned
- 2 Tbl olive oil
- 1 Tbl whole coriander seed
- 1 tsp whole cumin seed or 1 tsp ground
- 2 onions diced
- 3 cups whole tomatoes canned is fine
- 2 cloves garlic minced
- 1 c vegetable broth or water
- 1 tsp Freshly ground black pepper or to taste
- 1 tsp salt or to taste
- Spaghetti cooked
Servings: servings
Instructions
- Prepare kidney beans your favorite way and drain.
- Set aside.
- In a heavy stock pot, over medium-low heat, add whole coriander and whole cumin.
- Cook until aromatic, being careful not to burn.
- Add onions and saute until translucent.
- Add tomatoes with the juices, cook over medium heat, stirring occasionally, until tomatoes turn saucy.
- Carefully pour into a blender and leave the lid slightly off.
- Blend well.
- In original pan, saute garlic in a little oil until softened.
- Carefully pour in sauce, kidney beans, broth, salt and pepper.
- Simmer uncovered on low heat for about 15 minutes.
- Adjust seasonings to taste.
- Serve over warm spaghetti.
Recipe Notes
Optional, prepare ahead. Combine all ingredients and keep warm in crock pot until needed.
If using ground spices, add to sauce. Do not warm them before onions.
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