Red Kidney Beans and Mushrooms Rougaille
A Mauritian creole-style tomato-based dish that is quick and easy to make and very tasty -- a true Mauritian classic dish that can be enjoyed over rice, pasta, noodles, with bread or in a flatbread.
Servings: 3 - 4
- 1 teaspoon sunflower or vegetable oil
- 1 tablespoon minced ginger
- 2 cloves garlic finely chopped or minced
- 1 small onion [70 g, 2.5 oz], sliced (about 1/3 cup sliced)
- 8 - 10 curry leaves fresh or dried, omit if unavailable
- 5 - 6 fresh white mushrooms [about 130 g, 4.6 oz], sliced
- 1 - 2 red or green chilies deseed if needed or adjust to taste
- 4 - 5 sprigs fresh thyme
- 1 1/2 cups red kidney beans [270 g, 9.5 oz], already boiled from dried or use canned beans
- 4 - 5 Roma tomatoes
- 1/3 cup frozen green peas defrosted [40 g, 1.4 oz]
- 1/4 cup chopped coriander leaves cilantro or parsley, [8 - 10 springs]
- Salt to taste
In a skillet, heat 1 teaspoon of oil on medium temperature. Add the minced ginger and garlic. Let these sizzle for about 15 seconds then add the onions and stir. Let cook for about 30 seconds, while stirring a few times.
Add the curry leaves followed by the sliced mushrooms. Let cook for about 2 minutes or until mushrooms start to sweat. Then add the the chilies and the thyme.
Add the red kidney beans and cook for about one minute. Then add the tomatoes. Cook for about 7 - 10 minutes while stirring occasionally until the tomatoes start to soften and break down into a sauce. They don't need to melt completely into the sauce, but just enough with a few chunky pieces are really what we are looking for.
Add salt to taste and stir well.
Add the green peas and cook for a few more minutes. Then turn off the heat.
Garnish with the coriander leaves or parsley and serve warm.