Butter Garlic Kidney Beans

A simple, wholesome continental-style kidney bean dish loaded with buttery garlic flavours, fresh coriander leaves, and cheese. Perfect as a light meal, appetiser, or sharing platter served with tortilla chips, pita bread, or khakras.

Ingredients

300 grams kidney beans

Water for soaking and pressure cooking

Other Ingredients

3 onions, finely chopped

4 to 5 green chillies, finely chopped

8 cloves garlic, finely chopped

3 tbsp butter

1 tbsp olive oil

1/2 tsp turmeric powder

Pepper powder, as per taste

Salt, as per taste

1 cup finely chopped coriander leaves

cheese of your choice

Method

Preparing the Kidney Beans

Wash and soak the kidney beans for at least 6 hours or overnight.

Pressure cook with enough water for about 6 whistles or until soft and fully cooked.

Drain the beans and set aside.

Preparing the Butter Garlic Kidney Beans

Heat olive oil and 1 tbsp butter in a pan.

Add the finely chopped garlic and onions.

Sauté until the onions turn soft and translucent.

Add the green chillies, pepper powder, turmeric powder, and salt to taste.

Add the cooked kidney beans and mix gently.

Stir in some of the finely chopped coriander leaves along with the remaining 2 tbsp butter.

Cook for another 2 to 3 minutes until everything is well coated and aromatic.

Finish with the remaining coriander leaves.

Serving

Arrange the prepared kidney beans on a serving plate.

Sprinkle generously with any cheese of your choice.

Serve warm with:

tortilla chips,

pita bread,

or khakras.