Red Bean Ragout with Plum Tomatoes and Thyme

SERVES 6

2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 medium onions, minced
1 ½ teaspoons fresh thyme, chopped
2 teaspoons ginger, minced
4 cloves garlic, minced
2 fresh green chilies, minced
2 large plum tomatoes, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon turmeric
1 teaspoon garam masala
1 pound canned kidney bean,
drained and rinsed
2 cups water
Salt to taste
2 sprigs of thyme

In a large saucepan, heat the oil over medium–high heat, add the cumin seeds and let it sizzle.

Add the onion and thyme and cook stirring frequently until the onions begin to brown, about 5 minutes. Add the ginger, garlic, green chilies, tomatoes, coriander, cumin, turmeric and garam masala and fry till the oil separates, about 5 minutes.

Add the red kidney beans, 2 cups of water, salt to taste and cook till beans are tender and the fl avors are well blended, about 10 minutes. Mash some of the beans roughly, this thickens the sauce. T

ransfer to a serving bowl and serve garnished with a sprig of thyme.