This blog post and curried red bean tacos recipe is sponsored by Camellia Bean company! When I was in New Orleans on our cross country road trip we toured the Camellia headquarters, and got a great goodie bag of beans. Make sure to check out my New Orleans travel video to see our Camellia adventures, and all the great food we ate when we were in town!
We finally made it from New York City to LA. Three weeks and 4,000 miles later, we’re Angelenos. So far so good…well, kinda.
We’re on the hunt for a great home, but haven’t found the right one yet. In the meantime we’re staying in a gorgeous Airbnb in West Hollywood, and it has a great kitchen. No wonder we can’t find the right house. I’m totally spoiled by this one 🙁
Before we move into a place of our own I’ve been taking advantage of this lovely and bright kitchen. I don’t have a ton of time to cook with all this apartment hunting, so I created this simple recipe: curried red bean tacos with a sweet and tangy peach salsa.
The red beans are from Camellia Beans, which I promise are the very best! They’re creamy, tender, and so full of flavor. The peaches and tomatoes are straight from one of the many bountiful farmer’s markets in Los Angeles. One of the reasons we moved here is for the fresh produce, so we are very excited to explore the city’s markets. We’ve been to two so far. At the first one we picked up the prettiest heirloom tomatoes, the juiciest peaches, a big ol watermelon, 3 luscious avocados, and a pint of the sweetest strawberries. Sorry, we ate them all before I could take a photo 😛
At the second one we bought some super flavorful grape tomatoes and some very tasty and fresh olive tapenade. New York has terrific farmer’s markets, but the produce is limited much of the year. Here in southern California there’s always a bounty!
I knew I wanted to use these Camellia red beans in a taco, but I wasn’t quite sure how to prepare them until I picked up all these goodies at the farmer’s market. It happens all the time: I’m feeling uninspired, then I visit a farmer’s market and my creativity is unlocked. The red beans are cooked to perfection with garlic and curry powder; while that’s cooking you can make your peach salsa. Serve the beans and salsa in the freshest corn tortillas you can find, and you’ve got yourself a stellar and very pretty meal!
If anyone has a recommendation for amazing fresh corn tortillas in Los Angeles, please please please let me know!! We are on the look out 🙂
On to the recipe. I hope you enjoy!!
Curried Red Bean Tacos with Peach Salsa
Curried Red Beans
- 1/2 lb Camellia red beans aka Kidney beans soaked 8 hours
- 4 cups water or sodium-free vegetable broth
- 2 cloves of garlic minced
- 3 tablespoons curry powder
- 1 teaspoon salt + more to taste
- 1 tablespoon grapeseed oil optional, but it makes the beans even creamier
- 1 large ripe peach diced (about 1/2 cup)
- 1 large tomato diced (about 1/2 cup)
- 1 shallot minced
- 1/4 cup fresh cilantro chopped
- 2 tablespoons lime juice juice of one lime
- 1/4 teaspoon cayenne pepper OR 1/2 jalapeño pepper minced
- 1/2 teaspoon sea salt
- 1 cup baby spinach
- 8 small corn tortillas tortilla sliders or 4-6 normal sized corn tortillas
- 1 avocado sliced
Curried Red Beans
- Combine the soaked red beans and the water or vegetable broth to a boil in a pot.
- Reduce the heat to medium-low, and simmer for 45-60 minutes, until the beans are tender. Keep the lid ajar. Check every 20 minutes or so to make sure the water hasn't cooked out.
- About 30 minutes into the cooking, add the minced garlic.
- When the beans are tender remove them from the heat, and stir in the curry powder, salt, and grapeseed oil.
- Season to taste with more salt.
- Combine the ingredients in a mixing bowl, and toss well.
- Season to taste with more salt and cayenne pepper.
- Warm the corn tortillas in the microwave, on the stove, or in the oven. To warm them in the microwave: wrap the tortillas in a damp paper towel and microwave for about 15 seconds until soft and hot. To warm them on the stove: simply place them on the stove's gas flame. They'll soften and brown on the corners. Warm each side for about 10 seconds. Keep the tortillas warm by wrapping them in a clean kitchen towel until ready to use.
- Fill the warm corn tortillas with a handful of spinach, topped with the curried red beans, peach salsa, and avocado.
- Serve immediately.