Curried Navy Beans

Ingredients and Instructions

2 medium russet potatoes -- peeled and cubed

3/4 teaspoon crushed red pepper

2 (16 oz) cans navy beans -- rinsed, drained, divided

2 cups chicken broth

2 teaspoons minced fresh ginger

1/2 teaspoon turmeric

1 large onion -- chopped

2 teaspoons olive oil

1 tablespoon curry powder

3/4 teaspoon salt

3/4 teaspoon black pepper

1 large tomato -- chopped

1/4 cup chopped cilantro

Cook potato and red pepper in boiling water to cover 15 minutes or until tender. Drain and set

aside. Process 1 cup beans, broth, ginger, and turmeric in a food processor or blender until

smooth. Sauté onion in hot oil in a Dutch oven over medium-high heat 5 minutes or until tender.

Add curry powder, cook 1 minute. Stir in potato, pureed bean mixture, remaining beans, salt, and

black pepper. Reduce heat to low; simmer, stirring occasionally, 5 minutes or until

thickened. Sprinkle with cilantro and tomato. Yield: 8 servings.