1/2lbCamellia red beans aka Kidney beanssoaked 8 hours
4cupswater or sodium-free vegetable broth
1teaspoonsalt + more to taste
1tablespoongrapeseed oiloptional, but it makes the beans even creamier
1large ripe peachdiced (about 1/2 cup)
1large tomatodiced (about 1/2 cup)
2tablespoonslime juicejuice of one lime
1/4teaspooncayenne pepper OR 1/2 jalapeño pepperminced
8small corn tortillastortilla sliders or 4-6 normal sized corn tortillas
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.