BLACK TURTLE BEANS WITH CORN AND CHIPOTLE
INGREDIENTS: For turtle beans:
These are black beans we have replaced them with small sized red rajma 1 cup red rajma 1 onion – diced 4 pinches or quarter tsp sodi-bicarb 3 tbsp olive oil
1/ tsp paprika 2 1 tsp oregano powder 2 tsp chopped parsley 1 tsp black pepper 2 tsp lemon juice 2 pods garlic
1/ cup coriander roots finely 2 chopped to give the flavor
For chipotle creamed corn:
1-2 dried chipotle chillies 1 cup corn niblets 3 tbsp olive oil 2 pods garlic 1 tsp lemon juice 200 gm fresh cream salt to taste
To prepare the beans: Soak the rajma overnight and then pressure cook after adding salt to taste and the sodi-bicarb. Cook till tender. Cool and keep aside. Heat the oil in a pan and add the onions and
garlic and stir fry till translucent. Add the cooked beans and the spices adding the spices.
Cook on low heat for 2-3 minutes. Add the chopped coriander leaves and parsley and also the lemon juice. Cook and stir. Keep warm to serve with the creamed corn
For the creamed corn: Heat the oil and add the chillies. Mix in the garlic and allow to fry for 30 seconds.
Mix in the niblets and stir fry for a further 2-3 minutes adding salt to taste.
Add lemon juice and mix. Put off the heat and mix in the cream. Serve with the prepared beans.
Black turtle beans with corn and chipotle