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 for an earthy, satisfying and quick dinner.

Red Kidney Beans with TurnipRed Kidney Beans with Turnip
Recipe by
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

Preparation: 20 minutes
Cooking time: 35 to 40 minutes

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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 ground cayenne
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon sea salt, or to taste
  • Rinse the kidney beans and soak for 8 hours or overnight covered in several inches of water. 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


Anonymous 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 Cheung said...

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

Anonymous said...

Looks amazing!

A_and_N said...

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

Anonymous 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!

test it comm 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.