I made absolutely fantastic kidney beans on Saturday for Annette, Chris, Carson, Amy and myself, and I keep talking about them, in part because they were just bafflingly good, and in part because the dish was mostly improv and with ADD, either you keep it in the front of the mind or you lose it.
I was serving them with a crunchy kale/dandelion greens saute under the idea that collards and beans were pretty tasty and why not? We'd made chard or kale and paired it with boil-in-a-bag Indian before, so that was what I was thinking of. Some panchejeon (sp? Korean pancakes) and pow, crazy world food.
2 big cans Kidney Beans (Trader Joe size, y'all know it. Hold on to the cans).
Two medium yellow onions
1/2 tsp. cumin seeds, ground
1/4 tsp. yellow mustard seed ground
1/4 tsp. tumeric
dash brown sugar
one whole dry New Mexico chile, chopped
pinch Korean red pepper flakes
Saute onions with bay leaf, cumin, mustard, add rinsed beans. Add tumeric, 1/4 can water, let cook off. Add chile, repeat water. Add sugar, Korean pepper flakes, repeat water. Serve moderately wet.