1/2 cup dried C&F Foods Central American Red Beans
1 pound small yellow potatoes, halved
1 teaspoon salt, divided
2 tablespoons olive oil
1 yellow onion, sliced into rings
1/2 hot chile pepper, minced (or to taste)
1/2 tablespoon ginger, minced
2 teaspoons curry powder (or to taste)
1 teaspoon ground coriander
1/2 cup vegetable broth
1 1/2 tablespoons lemon juice
1 1/2 cups fresh spinach
How to Prep and Cook Dried Beans
Rinse, soak, and cook dried beans.
In a pot, cover potatoes with cold water. Add 1/2 teaspoon of the salt and bring to a boil over high heat. Reduce heat and boil gently, about 15 minutes. Drain well; set aside.
In a skillet, heat oil over medium heat. Add onion, chile pepper, ginger, curry powder, coriander, and remaining salt; cook, stirring, about 3 minutes. Stir in drained beans until coated with spices. Pour in broth and bring to a boil. Reduce heat and boil gently, stirring occasionally, until liquid is almost evaporated, about 5 minutes. Remove from heat and stir in lemon juice. Season to taste with salt. Pour over potatoes in bowl and stir in spinach just until wilted. Serves 4.