Hazaragi-style Red Beans with Rice

Ingredients

In this adaptation of Judías pintas con arroz to Hazaragi cuisine, we incorporate traditional Hazaragi spices and flavors to create a unique twist. The original Spanish dish is typically seasoned with paprika, bay leaves, and garlic, while the Hazaragi version incorporates spices like cumin, coriander, and turmeric for a more aromatic and vibrant flavor profile. Additionally, the cooking techniques may vary slightly to accommodate the ingredients commonly used in Hazaragi cuisine. We alse have the original recipe for Judías pintas con arroz, so you can check it out.

• 2 cups (400g) red beans, soaked overnight 2 cups (400g) red beans, soaked overnight
• 1 cup (200g) rice 1 cup (200g) rice
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (optional, for heat) 1/2 teaspoon chili powder (optional, for heat)
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 63g, 3g
• Protein: 12g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked red beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Add the cumin powder, coriander powder, turmeric powder, and chili powder (if using) to the pot. Stir well to coat the onions and garlic with the spices.
5. 5.
   Add the soaked red beans to the pot and pour in enough water to cover the beans by about an inch.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 to 1.5 hours, or until the beans are tender. Add more water if needed during cooking.
7. 7.
   While the beans are cooking, prepare the rice according to package instructions.
8. 8.
   Once the beans are tender, season with salt to taste.
9. 9.
   Serve the red beans over a bed of fluffy rice and garnish with fresh cilantro.

Treat your ingredients with care...

• Red beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly. Discard any discolored or damaged beans before cooking.
• Rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For a spicier version, add more chili powder or fresh chili peppers to the dish.
• Serve with a side of yogurt or cucumber salad to balance the flavors.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Experiment with different spices and herbs to personalize the dish to your taste preferences.
• Adding a squeeze of lemon juice before serving can enhance the flavors.

Serving advice

Serve the Hazaragi-style Red Beans with Rice as a main course, accompanied by a fresh salad or yogurt on the side. It can also be enjoyed with warm bread or naan.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few fresh cilantro leaves. Serve it in a deep bowl to showcase the vibrant colors of the red beans and rice.