Ingredients

Mixed Beans

• 1 Whole Onion
• 2 Cloves Garlic
• 1 Teaspoon Ground Ginger
• 2 Tablespoons Vegetable Oil
• 1 Teaspoon Ground Cumin
• 1 Teaspoon Garam Masala
• 1/2 Teaspoon Ground Coriander
• 1/2 Teaspoon Salt
• 28 Ounces Chopped Tomatoes
• 30 Ounces Canned Beans, Drained and Rinsed
• 2 Tablespoons Cilantro, Chopped

Fragrant Yellow Rice

• 2 Cups Jasmine Rice
• 2 Cups Water
• 1 Whole Bay Leaf
• 1 Whole 2 Inch Piece of Cinnamon Stick
• 1/4 Teaspoon Ground Cloves
• 3/4 Teaspoon Turmeric
• 1 Teaspoon Salt
• 2 Tablespoons Butter

Directions

1. Roughly chop the onions and garlic. Add the ginger and process in a food processor or blender until a smooth paste forms, adding a spoon of water if needed.
2. Heat the oil in a large saucepan over medium heat and add the cumin, garam masala and coriander. Fry the spices for 1 to 2 minutes, stirring frequently, until fragrant.
3. Add the onion-ginger paste and cook for another 2 minutes, stirring, until most of the added water has evaporated.
4. Add the salt, tomatoes, beans, cilantro and chilies or pepper flakes, if using. Bring to a boil and lower heat. Simmer uncovered 30 minutes, stirring occasionally.
5. Rinse the rice 2 or 3 times and drain. Add the rice, water, bay leaf, cinnamon, cloves, turmeric and salt to a medium size pot and bring to a boil over medium-high heat.
6. Cover, turn the heat to low and cook for 10 minutes.
7. Remove pot from heat and let sit, still covered, for 10 minutes. Uncover and remove the bay leaf, cinnamon stick and cloves. Add butter and stir.
8. Serve bean mixture on top of rice. Enjoy!