(If you’re new to cooking with dry beans, read up on everything you need to know about dry beans here.)
This is an Anglicized version of a traditional Indian dish. Feel free to add more curry if you like curry. If you use leftover rice and canned or frozen beans, this is an instant meal.
½ small onion, diced
2 Tbsp oil
1 Tbsp curry powder
3 C (720 ml)cooked rice
2 C (480 ml) cooked beans, drained (we like navy, but just about any bean will do)
1 Tbsp lemon juice
1 Tbsp soy sauce
2 Tbsp chopped pimentos
Salt to taste
2-3 hard boiled eggs, separated
Dice the egg whites and crumble the egg yolks.
Heat oil and sauté onion until tender. Add curry powder and pimento and sauté a couple more minutes. Add soy sauce, egg whites, rice and beans and heat till warm, stirring to prevent scorching. Stir in lemon juice and garnish with crumbled egg yolks.
Note: Sliced green olives make a nice substitute for the pimentos.