A couple of years ago my neighbor, who is a vegetarian and a great cook, gave me Madhur Jaffrey’s award-winning cookbook, World Vegetarian.I was looking for a recipe for beans (because they’re good and good for you) and came across this one. It is delicious and perfect for a cool fall day. I served it with a cucumber and radish salad with sour cream, and some of my sister-in-laws homemade wheat bread. Perfect!
- 1 med. onion, halved and sliced
- 4 cloves garlic, chopped
- 1 T. curry powder
- 2 big tomatoes, chopped
- 1 1/2 T. peanut butter
- Salt
- Pepper
(The recipe says to peel the tomatoes and use smooth peanut butter. I did not do either and it worked out just fine! By the way, I believe Whole Foods has the world’s best peanut butter.)
- Soak the beans overnight in plenty of water. Drain.
- Put beans in a pot with 3 1/2 cups water. Bring to a boil and simmer gently, partially covered, for 40 to 60 minutes or until just tender.
- While the beans are cooking, heat the oil in a flame- and ovenproof-casserole. Add the onion and stir and cook for a couple of minutes. Add the garlic, then the curry powder and tomatoes. Cook 7 to 10 minutes.
- Heat the oven to 325 degrees.
- Put the peanut butter in a small bowl. When the beans have finished cooking, remove about 6 T. of their liquid and add the to peanut butter. Empty the beans and their remianing liquid into the casserole with the onion garlic, and tomatoes. Stir in the peanut butter mixture, salt, and lots of pepper. Bake, uncovered, for 2 hours, until very tender.
