15 beans by Hurst: 1 cup, Soaked for couple of hours
(Pinto beans, lima beans, green split peas, red kidney beans, cranberry beans, white and pink beans, red, yellow split pea, lentils, white beans, navy beans, baby lima, garbanzo, black eye bean)
Onion: 1/2 cup, finely chopped
Tomatoes: 2, Finely chopped
Ginger: 1 tsp, grated
Salt & Pepper: Season to taste
Olive oil: 2 tsp
Cilantro/Parsley to garnish
Seasonal Mixed Vegetables: 1/2 cup, optional
Vegetarian Seasoning Pack: 1 tsp or to taste
Wash and soak one cup of beans in warm water for 6-8 hours (preferably over night).
After soaking, drain the water and rinse the beans.
Boil the beans in a pressure cooker for 15-20 minutes, till the beans are soft to be mashed with a spoon.
In a nonstick pan, heat some olive oil and saute onions, ginger, tomatoes and veggies (if adding).
Season with salt and pepper to taste.
Add the tempering and vegetarian seasoning in the boiled beans and simmer again for 10-15 mins.
Garnish with finely chopped cilantro or Parsley.