Punjabi Red Beans

• 1 1/2 cups red beans, soaked (see description)
• 4 cups water
• 3 tablespoons canola oil
• 1 medium yellow onion, finely chopped
• 1 teaspoon garlic, finely grated
• 1 teaspoon ginger, finely grated
• 1/2 teaspoon ground turmeric
• 1 (14 1/2 ounce) can diced tomatoes, pureed
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 medium green serrano chilies, cut lengthwise in quarters
• 2 teaspoons salt, to taste
• unsalted butter, for garnish (optional)

1. drain beans and place in large saucepan. add 4 c water and bring to boil. reduce heat to simmer, cover, and cook until beans are very soft, about 1 hour.
2. meanwhile, heat oil in medium skillet and saute onion until it is well browned. add garlic, ginger, and turmeric and stir for 2-3 minute add tomato puree, coriander, and cumin, and simmer until sauce is thick. stir this sauce into the pot of beans when they are tender, and add the chiles and salt.
3. simmer, uncovered, for another 15-20 min to allow flavors to meld. stir in butter if using.
4. this dish tastes best the day after it's made. reheat gently over medium heat to serve.

red beans, water, canola oil, yellow onion, garlic, ginger, ground turmeric, tomatoes, ground coriander, ground cumin, green serrano chilies, salt, unsalted butter

Taken from www.food.com/recipe/punjabi-red-beans-385647 (may not work)