Grumman’s Vegetarian Tacos
Grumman’s Vegetarian Tacos
Ingredients
- 4 cups (1 litre) dried red kidney beans
- Soaking water
- 4 onions, thinly sliced
- 1/3 cup (75 ml) chopped fresh ginger
- 1/4 cup (60 ml) minced garlic
- 1/4 cup (60 ml) olive oil
- 3 tablespoons (45 ml) yellow curry powder
- 1 tablespoon (15 ml) sweet paprika (Spanish paprika)
- 1 tablespoon (15 ml) ground cumin seeds
- 1 tablespoon (15 ml) ground black pepper
- 1 tablespoon (15 ml) ground coriander seeds
- 1 can 103 oz (2.89 litres) peeled plum tomatoes
- 3 cups (750 ml) water
- 1 tablespoon (15 ml) canned chipotle pepper in adobo sauce
- 1/2 cup (125 ml) honey
- The juice of 3 limes
- Salt
- Julienned radishes, to taste
- Fresh cilantro leaves, to taste
- Pickled onions slices, to taste
- Large tortillas
- Crumbled feta cheese
- Lime wedges
Instructions
- Place the beans in a large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.
- With the rack in the middle position, preheat the oven to 165 °C (325 °F).
- In a large saucepan or Dutch oven, soften the onions, ginger, and garlic in the oil. Add the spices and cook for 1 minute over low heat, stirring constantly. Add the beans, tomatoes, water, and chipotle. Bring to a boil. Cover and bake for about 3 hours or until the beans are tender. Add the honey and lime juice. Season with salt.
Grumman’s Vegetarian Tacos