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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In 3 quart saucepan boil water. | 2. Add the dried beans. Boil beans until tender, but not mushy. Cook al dente. | 3. While beans are cooking, heat oil in heavy skillet over medium heat. | 4. Fry onions about 3 minutes. Add garlic. Fry another minute until garlic softens. | 5. Add curry powder and fry for about 3 minutes, moving onions and garlic around in pan so they don't burn. Add more oil if necessary. | 6. Turn down heat, add cooked beans, drained. IMPORTANT! *RESERVE* 1 cup cooking bean liquid ("pot liquor"). | 7. Mix onion sauce with beans. Thin mixture to taste with the reserved cooking water. Cover with lid and simmer on low for at least 15 minutes, stirring occasionally. | 8. Season with salt and pepper to taste and serve. Can be served with plain basmati rice or your favorite Mexican rice! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
scarlet runner bean	1/2	lb		201.7338	0.0	44.8801	1.1333
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
white onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	-	-	-	-
curry powder	1 - 1 1/2	1/2		0.0	0.0	0.0	0.0
chili powder	1/2	teaspoon		3.807	0.6709999999999999	0.1817	0.1928
salt				-	-	-	-
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.