North Karnataka Style Spicy Black Bean Stew

Ingredients

This adaptation of the original Chimole recipe from Belizean cuisine incorporates the unique flavors and spices of North Karnataka. While the original Chimole uses local ingredients like annatto seeds and recado spice paste, this North Karnataka version replaces them with traditional spices like red chili powder, coriander, and cumin. Additionally, the North Karnataka style focuses on a thicker consistency and a spicier flavor profile compared to the original Chimole. We alse have the original recipe for Chimole, so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 10g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked black beans and set aside.
2. 2.
   Heat vegetable oil in a large pot over medium heat.
3. 3.
   Add the chopped onion and sauté until golden brown.
4. 4.
   Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for a minute.
5. 5.
   Add the diced tomatoes and cook until they turn soft and mushy.
6. 6.
   Add the soaked black beans to the pot and mix well.
7. 7.
   Sprinkle red chili powder, coriander powder, cumin powder, turmeric powder, and salt. Stir to coat the beans evenly with the spices.
8. 8.
   Pour enough water to cover the beans and bring the mixture to a boil.
9. 9.
   Reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours or until the beans are tender and the stew has thickened.
10. 10.
    Adjust the seasoning if needed.
11. 11.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Black beans — Soaking the black beans overnight helps in reducing the cooking time and ensures they cook evenly. Rinse them thoroughly before using.
• Red chili powder — Adjust the amount of red chili powder according to your spice preference. Add more for a spicier stew or reduce it for a milder version.

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the stew.
• Serve the Spicy Black Bean Stew with steamed rice or traditional North Karnataka roti for a complete meal.
• To make the stew even heartier, you can add diced potatoes or other vegetables of your choice.

Serving advice

Serve the North Karnataka Style Spicy Black Bean Stew hot in individual bowls. Garnish with fresh cilantro and serve with steamed rice or roti.

Presentation advice

For an appealing presentation, sprinkle some additional red chili powder and a few cilantro leaves on top of the stew. Serve it in rustic clay bowls to enhance the traditional feel.