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Red Kidney Beans With Turnips ethnic, main dish, vegetarian 1 cup red kidney beans, soaked 4 medium turnips (14 oz) 1/4 teaspoon sont (ground ginger) 1/4 teaspoon turmeric 1 teaspoon salt 1/2 teaspoon cayenne (reduce if desired) 4 tablespoon oil 1 medium onion, cut into half rings 3 each garlic cloves, chopped Combine kidney beans with 5 c water & bring to a boil. Boil vigorously for 10 minutes, reduce heat & simmer, partially covered for 1 to 1 1/2 hours. Meanwhile, peel turnips & cut into wedges. Combine sont, turmeric, salt & cayeene in a small bowl with 1 tb water. Heat oil in a skillet over medium heat. When hot, brown the turnip wedges & remove. Stir-fry the onions until brown. Reduce heat a little & add garlic. Stir for a few seconds & add spice paste. Stir once & turn heat off. When beans have cooked for 45 minutes, add turnips & onion mixture to them. Let the beans finish cooking. Serve with rice & green vegetables. Madhur Jaffrey, "A Taste of India" Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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