Spiced Popped Beans
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2-14 oz cans of red kidney beans
1 1/2 tsp. salt
2 tsps. garlic powder
1 tsp. ground black pepper
3 tbsps. corn flour
3 tbsps. cooking oil
1 tbsp. olive oil
2 tbsps. chopped onions
1 tbsp. chopped red and green chiles
1 tsp. chopped coriander leaves
1 tsp. sugar
Instructions:
Pre-heat the oven to 350° F.
Drain the beans and wash several times until the water goes clear. Shake off the excess water from the beans. Mix the salt, garlic powder, pepper and corn flour in a mixing bowl. Add the drained beans and toss to coat.
Add the 3 tbsps. of cooking oil and toss again. Transfer to a lined baking sheet and bake for 15 to 20 minutes or just until the beans pop. Don’t bake for too long or the skins will become tough.
Transfer the beans to a pan. Add the chopped chillies, onions and olive oil. Toss for 2 minutes on high heat until fragrant. Take off the heat, transfer to a serving bowl. Add the sugar and coriander and toss.
From adorasbox.net