I love a good bean dish. My favorites bean dishes come together very quickly since they don’t normally require a lot of ingredients.
About thirty minutes ago I made the above dish. If you’d walked into our house, you’d have been greeted with the aroma of freshly ground herbs and spices (cumin, fennel, ginger and garlic) that went into this dish. Yes I used my new granite mortar and pestle.
The beans had been soaking since yesterday, so I added them to my small Presto 8 qt. pressure cooker.
While the beans were cooking I toasted two tablespoon of cumin seeds in my stainless steel skillet. I don’t purchase pre-ground herbs/spices simply because their flavor doesn’t compare to freshly ground herbs/spices.
I removed the toasted cumin seeds from the skillet and ground them in my mortar and pestle.
I also ground up about four cloves of garlic with about 2″ of ginger root.
Fifteen minutes later, I released the pressure from the pressure cooker. I took the beans out and rinsed off the beans. The beans were black and pink beans. They normally take over an hour to make on the stovetop.
I let the onions cook for a few moments and then I added the beans and the garlic ginger paste. I let that cook for a few minutes and then added tomatoes (fresh from our garden.) I love seeing color within the foods I prepare. I let everything cook for a few minutes more, and set aside. The results? It tastes delicious. This dish can be eaten alone, added to a wrap, used as a dip, or pureed and made into bean burgers.
TOTALLY up my alley! LOVE this! I have a few bean dishes to post today and tomorrow as well!
Jennifer recently posted..Easton Corbin Concert
@Jennifer, If you lived close, I’d have invited you over to test out some of the things I made using my mortar and pestle. 😉
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@Opal,
Oooo! I’d LOVE that!!!! 🙂
I really wish we did live closer! I bet we would have some good times! 😛
Jennifer recently posted..Mediterranean Inspired Sauce with Green Beans – 2 Ways!
what do you use as cleaner for your mortar/pestle? Just curious 🙂
Jennifer recently posted..Marty Stuart Concert
@Jennifer, Water, if I want to get rid of smell I’ll use uncooked white rice or a whole lemon. 🙂 I also use lemon if I want my mortar to have a ‘deep cleaning’.
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I usually do not combine garlic and ginger – ginger for meat and garlic for vegetables, rice and all (with shallots sometimes)…except perhaps for curry but for that, I add everything else, the whole works – I guess that’s why it’s called curry.
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@suituapui, Since I’m vegan there are many things I combine that I normally wouldn’t have before in my preveggie days. I must say, for the most part I really enjoy how they work together. Garlic is something I use daily, ginger not so much perhaps three times weekly? There are so many other herbs and spice that I adore that it’s hard to focus on just using a few.
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