LEMON AND GINGER SPICY BEANS

by Lindzie St. Martin

Ingredients:

2 tablespoons roughly chopped fresh ginger

3 cloves garlic, roughly chopped

1 tablespoon mild vegetable oil, such as sunflower oil

1 large onion, thinly sliced

1 jalapeño or other fresh chili, seeded and finely chopped

1/4 teaspoon ground red (cayenne) pepper

2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

2 tablespoons lemon juice

1/3 cup chopped cilantro

3 (14- to 15-ounce) cans of beans, preferably three different types, drained and rinsed

Freshly ground black pepper

Salt, optional

*Place ginger, garlic and 1/4 cup cold water in a blender; process until smooth.  Heat oil in a medium or large pan over medium heat. Add onion and chili and cook gently for 5 minutes or until softened. Add cayenne, cumin, coriander and turmeric; stir-fry for 1 minute.  Stir in the paste from the blender and cook for another minute. Add lemon juice, cilantro and 3/4 cup water. Stir well and bring to a boil. Cover the pan tightly and cook for 5 minutes.  Add beans, stir gently and cook for 5 to 10 minutes, until heated through. Season with pepper to taste. Season with salt to taste if using low-sodium or no-sodium-added beans.  (www.northjersey.com)