Chili Red Beans with Corn and Garlic Sauce

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Chili Red Beans with Corn and Garlic SauceThis wholesome meal rocks with rice as well as with bread. It has loads of protein and is rich in fiber with a nice creamy flavor. The combination of corn and garlic makes it almost irresistible. Do not forget to mash a portion of red beans for the curry base. This is a nice trick to improve the recipe. Quite similar to red beans, you can also add a part of mashed corns to enhance the flavor. You can easily refrigerate these red beans for several days. Simply heat them well right before serving. While cooking this recipe, add garlic sauce at the very end. This will give you a strong flavor when serving it piping hot. Leftovers can be easily included in tacos as a spicy topping. Let's make these scrumptious red beans.

Chili Red Beans with Corn and Garlic Sauce
Chili Red Beans with Corn and Garlic Sauce

Fulfilling red beans with garlicky sauce

Enjoy this spicy and delicious recipe made with red beans and potatoes cooked in a garlicky sauce base which is flavored with mouth watering spices and herbs.

Preparation Time: 40 minutes
Cooking time: 45 minutes
Servings: 5

  • 1 cup red beans (soaked overnight)
  • 250 gm potatoes (sliced)
  • 1/2 cup corn (boiled)
  • 8 to 10 garlic cloves (mashed)
  • 3 cups vegetable stock
  • 2 onions (blended)
  • 1/2 tsp cayenne pepper
  • 1 tsp ginger garlic paste
  • 1 tsp cashew nut paste
  • pinch of clove powder
  • 1/4 tsp nutmeg powder
  • 3 to 4 black peppers (roasted and powdered)
  • 1/4 cup hung curd
  • 100 gm tomato puree
  • 4 tsp olive oil
  • salt to taste


  1. Cook soaked red beans in a pressure cooker for about 20 minutes with 1 liter of water.
  2. Drain extra water and keep them aside.
  3. Keep 1/4 of boiled corn separate and mash rest of them.
  4. Take a bowl and add mashed corn in it.
  5. Add hung curd, tomato puree, mashed garlic, 1 tsp olive oil and salt in it.
  6. Whip it well till all the ingredients are mixed well and the sauce reach a smooth consistency.
  7. Heat 3 tsp of olive oil in a sauce pan with a heavy base.
  8. Add ginger garlic paste and saute for about a minute.
  9. Add onion paste and stir fry for 3 minutes.
  10. Add potatoes with remaining 1/4th corn.
  11. Simmer for about 5 minutes with a closed lid.
  12. Add red beans and season with cayenne pepper, clove powder, nutmeg powder, black pepper powder and salt.
  13. Immediately add vegetable stock and cashew nut paste.
  14. Stir well for about a minute and cover the lid.
  15. Simmer for about 6 minutes and add corn and garlic sauce.
  16. Continuously stir for about 6 to 7 minutes on a medium flame.
  17. Serve hot with boiled rice or bread.


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