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.
