Coconut Curry Kashmir Beans

Ingredients

1 lb. Belden Barns Kashmir beans, soaked overnight

2 tablespoons vegetable oil

2 medium red onions, chopped

14.5-oz. can of diced tomatoes, drained (or in the summer: 2 medium tomatoes, chopped)

13.5 oz can of coconut milk

1 teaspoon ground cardamom

2 cloves garlic, minced

1 tablespoon yellow curry powder

1 medium jalapeño, de-seeded and finely chopped

Salt

2 tablespoons coarsely chopped fresh cilantro, to garnish

Cooked basmati or jasmine rice, for serving

Directions

Drain the soaked beans and place in a large pot. Add water to cover beans by at least 2 to 3 inches. Bring to a boil, then reduce heat to low and simmer, covered or partially-covered, until tender, about 1-2 hour(s). Drain and set aside.

Heat oil in the same saucepan over medium heat until it shimmers. Add the onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add the tomatoes and cook for 4 to 5 minutes. Add the coconut milk, cardamom, garlic, curry powder and jalapeño and stir to combine. Then add the reserved beans. Season with 3 tablespoons of salt, stir to combine and simmer over low heat for 20 minutes. Season to taste and serve. Garnish with the cilantro and serve over rice.