And I'm (quite belated) once again. This "bean of many names" was a few weeks ago now. It was not an exceptional bean, in and of itself. I actually used part of it to mash & make refried beans, as it seemed so similar to a more bland pinto bean in taste and texture. That being said, it's blandness did pick up the flavor of the curry, delightfully. In short, I won't be buying the bean again, but it was a fine dish. I found the original here, but, as usual, tweaked.
Curried Coconut Canary Beans
- Place sorted and rinsed Canary Beans in large pot and cover with water.
- Bring to a boil over medium-high heat.
- Lower heat and simmer, partially covered, until beans are tender (~1-2 hours, depending if you soaked them overnight ahead of time).
- Once fully cooked, drain beans, reserving ~1 cup of cooking liquid.
- Warm oil in a skillet over medium-high heat. Cook chopped onion, garlic, jalapeno and ginger for 3-5 minutes or until translucent.
- Add spices and salt, cook 1-2 minutes.
- Add cooked beans and small amount of reserved cooking liquid (adding to get the consistency desired).
- Cook ~20-30 minutes, or until flavors begin to blend.
It wasn't pretty, but after a couple days was yummy!
Have a great week
(hopefully I'll catch up on belated posts in a few days though)!