Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.

　　

Ingredients

serves 4, 1 1/2 cups per serving

　　1 cup dried red beans, sorted for stones and shriveled beans, rinsed, and drained

　　6 cups cold water, 6 cups cold water, and 2 cups water, divided use

　　1 1/2 cups chopped onion

　　1 tablespoon grated peeled gingerroot

　　2 medium fresh jalapeños, seeds and ribs discarded, minced

　　2 teaspoons ground cumin

　　2 teaspoons garam masala or curry powder

　　4 medium garlic cloves, minced, or 2 teaspoons bottled minced garlic

　　1/2 teaspoon ground cinnamon

　　1/2 teaspoon ground cardamom

　　1/2 teaspoon ground cloves

　　1 large tomato, seeded and chopped

　　2 tablespoons snipped fresh cilantro

　　1/4 teaspoon salt

　　

Step 1

Put the dried beans in a medium saucepan of nonreactive material, such as stainless steel. Pour 6 cups cold water over the beans and allow them to soak for 6 to 12 hours.

　　

Step 2

Drain the beans in a colander, return to the same saucepan, and pour in the second 6 cups cold water. Heat over high heat until the water comes to a boil, about 4 minutes. Boil for 10 minutes. Drain in a colander. Pour the beans into a 3 1/2- to 4-quart slow cooker.

　　

Step 3

Stir in the onion, gingerroot, jalapeños, cumin, garam masala, garlic, cinnamon, cardamom, and cloves. Pour in the remaining 2 cups water. Cook, covered, on low for 8 to 10 hours or on high for 3 to 4 hours, or until the beans are tender.

　　

Step 4

Stir in the tomato, cilantro, and salt. Cook, covered, on high for 15 minutes.

　　

Time-Saver

Step 5

Instead of soaking the beans overnight, put them in a saucepan and add 3 cups of hot water. Bring to a boil over high heat, then reduce the heat to medium and cook for 2 minutes. Cover the saucepan and remove it from the heat. Let the beans stand for 1 hour. Drain the beans in a colander, rinse them, and return them to the pan. Cover the beans with fresh water and boil for at least 10 minutes. Drain them, put them in the slow cooker, and proceed with the recipe.

　　

Cook’s Tip on Dried Spices and Herbs

Step 6

Dried spices and herbs should always be fresh for the best flavor, but this is especially true when using a slow cooker. If they are old, are stale, or have lost their aroma, they may not provide the rich flavor you are seeking or, worse, can produce a somewhat bitter flavor in a slow cooker. Ideally, spices should be replaced about every 6 to 12 months. (Put the date on the container when you open it.) If you are trying a new seasoning or are choosing one that you may not use often, consider sharing it with a friend or neighbor and perhaps splitting the cost.

　　

Cook’s Tip on Garam Masala

Step 7

Garam masala is an Indian blend of spices usually including pepper, cinnamon, cloves, cumin, and chiles. The name means “warm” or “hot,” indicating that dishes containing this blend are spicy.

　　

nutrition information

Step 8

(Per Serving)

　　

Step 9

Calories: 199

　　

Step 10

Total Fat: 1.0g

　　

Step 11

Saturated: 0.0g

　　

Step 12

Trans: 0.0g

　　

Step 13

Polyunsaturated: 0.0g

　　

Step 14

Monounsaturated: 0.0g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 179mg

　　

Step 17

Carbohydrates: 38g

　　

Step 18

Fiber: 5g

　　

Step 19

Sugars: 4g

　　

Step 20

Protein: 13g

　　

Step 21

Dietary Exchanges

　　

Step 22

2 Starch

　　

Step 23

1 Vegetable

　　

Step 24

1/2 Very Lean Meat

　　American Heart Association Quick & Easy Meals