This recipe was inspired by a recent trip where I was able to watch men from Afghanistan prepare a variety of dishes for Iftar, the breaking of the fast during the month long Ramadan. Vegetarian dishes are a big part of middle eastern cuisine and with a recent vege convert in our house I wanted to try and replicate one of the bean dishes I tasted. I’m calling this Afghan beans and it could be served as a vegetarian side dish with a curry, or as we did – used as the main ingredient for stuffing taco shells (a clash of cultures perhaps but it worked really well – we shall call it fusion food!)…

Ingredients: 

• 1 tin red kidney beans, drained & rinsed
• 1 onion, chopped to a pulp (use a food processor if you have one) 
• Large handful fresh coriander, chopped 
• 1 teaspoon of turmeric 
• 1 teaspoon ground cumin 
• 2 large cloves of garlic, crushed
• 1 tablespoon tomato purée
• 2 cups water 
• Salt & pepper 
• 1 tablespoon sunflower or rapeseed oil 

Heat the oil in a frying pan, add the onion, then the garlic and cook until soft and light golden brown. Add all the remaining ingredients (except the salt & pepper) and simmer, uncovered. 

When the water has evaporated and it looks like this, taste for seasoning. Ok so I admit it’s not looking so great right now! 

Simply stir it through with a fork, gently crushing the beans into a pulp. Transfer to your serving dish.