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Creamed Kidney Beans

Makes 6 or 8 servings

Notes: You can use pinto beans instead of kidney beans.

 1 1/2 teaspoons coriander seeds
 1 teaspoon black peppercorns
 3/4 teaspoon cumin seed
 1 tablespoon butter or margarine
 1 cup minced onion
 3 or 4 fresh jalapeƱo chilies (1 1/2 to 2 oz. total), stemmed and minced
 1 tablespoon minced fresh ginger
 1 1/2 teaspoons minced garlic
 1/2 cup tomato paste
 3 cans (15 oz. each) kidney beans, rinsed and drained
 1/2 cup milk
 1/2 cup half-and-half (light cream)
 3 tablespoons minced fresh cilantro
Step 1

In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.

Step 2

In a blender or spice grinder, whirl or grind spice mixture to a fine powder.

Step 3

In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.

Step 4

Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.

Step 5

Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.

Step 6

Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 181Calories from Fat 24
% Daily Value *
Total Fat 4.8g8%

Saturated Fat 2.3g12%
Cholesterol 12mg4%
Sodium 357mg15%
Total Carbohydrate 25g9%

Dietary Fiber 7.7g31%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.