Red Kidney Beans with Turnip

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Red Kidney Beans with Turnip

There's plenty of room in most kitchens — and more than enough in mine — for fast and simple recipes to feed a family on the go with a filling, nutritious and delicious meal. Kidney beans, vegetables and gentle spices combine in this recipe — adapted from Madhur Jaffrey's out-of-print Taste of India — for an earthy, satisfying and quick dinner.

Red Kidney Beans with TurnipRed Kidney Beans with Turnip
Recipe by
Adapted from Madhur Jaffrey
Cuisine: Indian
Published on March 19, 2009

Simple and nourishing meal of earthy red kidney beans and wedges of turnip simmered with gentle Indian seasonings

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  • 1 cup dried red kidney beans (3 cups cooked or 2 14 oz cans)
  • 3 tablespoons olive oil
  • 1 lb (450 g) turnips, peeled and cut into wedges
  • 1 onion, chopped
  • 3 cloves garlic, minced or crushed
  • 3 fresh green chilies, seeded and minced
  • 1/2-inch piece ginger, grated or minced
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 1 teaspoon sea salt, or to taste
  • Rinse the kidney beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and rinse, then transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1 1/2 hours or until the beans are tender but not falling apart. Drain and set aside along with the cooking liquid.

  • Heat a large saucepan over medium heat. When hot, add the olive oil, wait a few moments, then swirl to coat the pan. Add the turnips and fry until browned on each side. Remove with a slotted spoon, drain on paper towel, and set aside. Add the onion to the saucepan and fry until the edges begin to brown — about 6 to 8 minutes. Turn down the heat slightly and add the garlic. Stir for a few moments, then add the chilies, ginger, cayenne and turmeric, and stir to coat the onion.

  • Now stir in the turnip, beans, and 1 cup of the reserved cooking liquid from the beans. Bring to a low boil, then reduce the heat to low and simmer for 10 to 15 minutes or until the turnips are tender, adding a little extra of the beans' cooking liquid if necessary. Remove from heat and season with salt.

  • Serve hot on a bed of fresh cooked white or brown rice.

Makes 4 to 6 servings

If you enjoyed this recipe you may also like:
Curried Red Kidney Beans with Paneer Cheese
Nigerian Red Kidney Bean Stew
Red Bean and Squash Soup


Ricki said...

For years, I thought that turnip and rutabaga were the same thing. Still haven't tried real turnips, but this will be the recipe that I use when I do! Looks fabulous.

Gattina said...

I love spicy food, this one I surely love to try!

catering equipment said...

Looks amazing!

A_and_N said...

Nice! Simple, tasty and like you said, nutritious. Lot of proteins, Vitamins C and A there.

Juliana said...

I love Indian food...this recipe look
so tasty, for sure I'll try it. Thanks for sharing.

eatme_delicious said...

I don't often eat turnip but I must say this dish looks really good!

Kevin said...

This sounds good. I need to use turnips more often.

Ivy said...

Although I've seen turnips in the farmers' market I never knew how to use them so never bought them. Must try them soon.

Catering Equipment said...

I actually enjoyed reading through this posting.Many thanks.