Creamed Kidney Beans

• 1 1/2 teaspoons coriander seeds
• 1 teaspoon black peppercorns
• 3/4 teaspoon cumin seed
• 1 tablespoon butter or margarine
• 1 cup minced onion
• 3 or 4 fresh jalapeno chilies (1 1/2 to 2 oz. total), stemmed and minced
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons minced garlic
• 1/2 cup tomato paste
• 3 cans (15 oz. each) kidney beans, rinsed and drained
• 1/2 cup milk
• 1/2 cup half-and-half (light cream)
• Salt
• 3 tablespoons minced fresh cilantro

1. In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.
2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
3. In a 3- to 4-quart pan over medium-high heat, melt butter. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.
4. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
5. Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.
6. Stir in half-and-half. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming. Pour into a bowl and garnish with cilantro.

coriander seeds, black peppercorns, cumin, butter, onion, fresh jalapeufo chilies, fresh ginger, garlic, tomato paste, kidney beans, milk, light cream, salt, fresh cilantro

Taken from www.myrecipes.com/recipe/creamed-kidney-beans (may not work)