Side Dishes > Madagascar > Kabaro au Carry >
Kabaro au Carry
Curried Beans
1-1/4 C dried lima beans
1 TBS olive oil
1 onion, chopped
1 can (28 oz.) crushed or diced tomatoes
2 cloves garlic, minced
2 TBS curry powder
Pinch of cayenne pepper
Salt & black pepper to taste
Oil for frying
4 C water
Rinse lima beans in a colander under cold water. Place beans in a large bowl or cooking pot; cover with water and set aside to soak overnight. Heat olive oil in a skillet; add chopped onion and sauté for about three or four minutes, or until onions are soft and translucent. Add the tomatoes; bring to a simmer and cook for about ten minutes or until tomatoes begin to break down. Stir in minced garlic, curry powder, cayenne pepper, salt and black pepper. Drain the lima beans and stir into the mixture, along with four cups of water. Bring to a simmer and cook until beans are tender and sauce has thickened, around one hour or ninety minutes. Add more water if necessary. Serve.
Note: For convenience, the dried lima beans can be substituted with one can (15 oz.) garbanzo beans and one can (8 oz.) kidney beans, both drained and rinsed.
Related Link:
Food Fare Culinary Collection: Malagasy Matsiro
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