Kashmiri-Style Kidney Beans with Turnips

I made this today for the first time. I needed a recipe for my farm-share turnips. I don't think I've ever had turnips before, but they were quite lovely in this recipe. You could substitute potatoes or cauliflower for the turnips if you like. I didn't know what "kashmiri-style garam masala" was so I used my regular gm. Serve with basmati rice.

Ingredients
• 2 turnips, peeled and cubed
• 1 cup water
• 1/2 teaspoon salt
• 1 (14.5 ounce) can kidney beans, drained
• 3 tablespoons vegetable oil
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon whole fennel seeds
• 1 cup finely chopped red onion
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 1 cup chopped tomatoes
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon ground ginger
• 2 tablespoons water
• 1/2 teaspoon Kashmiri garam masal


Directions

1. Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
2. Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
3. Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.

Red Beans and Orzo

Jonathan loves this meal! Bridget loves just the beans. So we make it about twice per month.

1 14.5 oz. can chicken broth
1 1/2 cups water
1 1/3 cups orzo (pasta in rice-like shape)
1/4 cup finely chopped onion
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 15 oz. can dark red kidney beans
1/3 - 1/2 cup prosciutto or cooked hams, cut into thin strips (about 1/4 lb.)
1 tbsp. dried parsley
1/2 cup finely shredded Parmesan cheese

Bring chicken broth and water to a boil in a medium saucepan. Add orzo, onion, basil and oregano. Reduce heat to low. Simmer uncovered for 12 to 15 minutes, or until most of liquid is absorbed. Stir frequently. Add kidney beans, prosciutto and parsley. Heat through.

Top each serving with some Parmesan cheese. Makes 4 main dish servings.

Helpful Tips:

If you don't have canned chicken broth, just use 3 1/4 cups water and 2 chicken bouillon cubes and skip both the canned broth and the 1 1/2 cups of water.

To quickly cut up the prosciutto, roll up each piece lengthwise and cut across to make short strips.