50g/2oz Red Kidney Beans
50g/2oz Black Eyed Beans
50g/2oz Haricot Beans
50g/2oz Flageolet Beans
5ml/1tsp Cumin Seeds
5ml/1tsp Black Mustard Seeds
1 Onion Finely chopped
2 Garlic Cloves Crushed
2.5cm/1inch piece of root ginger grated
2 green chillies chopped (or 2tsp lazy chillies)
30ml/2tbsp Curry Paste
½ tsp salt
400g/14oz can tinned chopped tomatoes
30ml/2tbsp tomato puree
250ml/8fl oz water
This recipe is best if you can do it with dried beans – but it can be made with tinned beans, just select a couple of tins of your favourites instead (If you buy tinned beans, you don’t need to do the first two stages)
1) Put the beans in a large bowl and cover with water. leave to soak over night.
2) Drain the beans and put into a large saucepan. Cover with twice the amount of water and bring to the boil. Boil vigorously for ten minutes, skim off any scum and then cover and simmer for an hour and a half
3) Heat the oil in a large saucepan and fry the cumin seeds and mustard seeds for two minutes until the beans begin to splutter.
Add the onion, garlic, ginger and chilli and fry for about five minutes.
4) Add the curry paste and fry for a further 2-3 minutes – stirring, then add the salt
5) Add the tomatoes, tomato puree and the water and simmer for five minutes
6) Add the drained beans. Cover and simmer for about 30-40 minutes (stirring occasionally) until the sauce thickens and the beans are cooked.