Core spices and Flavoring-
1 tsp cumin seeds
1 tsp garlic paste
1 1/2 inch ginger chopped fine
1 tsp crushed coriander seeds
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp cayenne pepper
1 tbs chopped cilantro
1 1/2 cups red kidney beans
1 onion chopped fine
6 cups water
2 tbs vegetable oil
1/3 cup tomato paste or 2 medium sized tomatoes chopped fine
1 tsp butter (optional)
Boil the beans in water to which salt and cayenne pepper have been added.
While the beans are boiling on high heat the oil in a pan and add the cumin seeds to it.
Stir in the onions, garlic and ginger and fry until the onions are slightly brown.
Add the chopped tomatoes or tomato sauce and mix well.
Throw in the rest of the spices except the garam masala.
Mix well on medium heat adding a cup of water from the kidney beans.
When the salsa is cooked well add the garam masala to it and transfer this thick mixture to the crock pot.
Allow the beans to cook with the salsa on low heat until the desired consistency is reached.
Garnish with cilantro and mix in the butter for an extra rich flavor.
I usually keep the consistency thin if I serve it with rice and thicker if served with bread or Indian nan/roti.
Canned kidney beans can be used in which case the dish can be cooked in a regular pot. The beans should be rinsed in clean water and the ratio of beans to water should 4 cups of water for one can of beans.