White Beans with Masala


  • 1 ½ – 2 large handfuls of dry white beans
  • 4 tomatoes (medium sized) cut into small pieces
  • 1 small onion or ½ of a large onion chopped
  • ½ tablespoon red piment (spicy, hot red pepper)
  • 3 tablespoons masala
  • 1 tablespoon fresh ginger
  • 1 tablespoon fresh garlic
  • A few sprigs of fresh thyme chopped
  • A small bunch of fresh parsley chopped
  • 6 fresh curry leaves
  • Water
  • 1 chicken bouillon cube (organic if you can find it)
  • Vegetable oil
  • Salt 
  1. Soak beans in water overnight
  2. Heat oil in a pressure cooker until hot
  3. Add onion and sauté until it starts to brown
  4. Add curry leaves, parsley, and thyme to pan and cook for a minute
  5. Mix masala, piment, garlic, and ginger with water in a small bowl.  Mixture should be thick, but still slightly watery.
  6. Add to pan and add a bit more water
  7. Season with salt
  8. Cook for a few minutes
  9. Add chopped tomatoes to pan
  10. Cover (but do not seal) and cook for 10 minutes
  11. Add white beans and enough water to fill 2/3 of the pressure cooker
  12. Cover and seal pressure cooker lid and cook for around an hour
  13. Check after an hour to see if beans are done.  If not, add more water and continue to cook until beans are done.
  14. Crumble and add bouillon cube after 1 to 2 hours of cooking and cook a bit more
  15. Taste and season with salt if needed
  16. Serve with rice

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