Urad Dal (with skin): ½ cup
Chana Dal: ¼ cup
Red kidney beans (Rajma): ¼ cup
Onions: 2
Tomatoes: 2
Garlic: 8-10 cloves
Ginger: 1 inch
Green chillies: 3-4
Red chilli powder: 1 tsp
Cumin seeds (Jeera): ½ tsp
Coriander powder (Dhania): 1 ½ tsp
Fresh coriander leaves: ¼ cup
Kasoori methi: 1 tsp
Garam masala: ½ tsp
Butter: 2 tsp
Fresh cream: 2 tsp
Oil: 2 tbsp
Salt to taste
beans, nuts, butter

5 cups (or more) water
1 pound dried pinto beans, picked over, rinsed
1 12-ounce bottle of dark beer
1 cup chopped onion
4 bacon slices, cut into 1/2-inch pieces
4 garlic cloves, finely chopped
1 jalapeño chili, seeded, finely chopped
1 teaspoon minced canned chipotle chilies

1/2 cup crumbled cotija cheese
1/2 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
ranch, beans,

2 tablespoons olive oil
1 pound fully cooked smoked sausage (such as hot links or Kielbasa), sliced into 1/2-inch-thick rounds
1 onion, chopped
4 garlic cloves, chopped
3 14 1/2- to 16-ounce cans kidney beans
1 cup canned low-salt chicken broth
1 teaspoon Creole or Cajun seasoning or 1/2 teaspoon cayenne pepper

3 cups cooked rice
red, beans, rice

2 1/2 cups dried red kidney beans, rinsed, picked over

1/2 ounce dried porcini mushrooms*
1 1/2 cups boiling water

1 1/2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
2 garlic cloves, crushed
1/4 cup finely chopped fresh parsley
2 1/2 tablespoons chopped fresh tarragon or 2 teaspoons dried, crumbled
2 teaspoons minced fresh rosemary or 1 teaspoon dried, crumbled
3 bay leaves
3 ounces button mushrooms, sliced
3 14 1/2-ounce cans beef broth
4 cups water
1 3/4 pounds smoked ham hocks, cut into pieces
3 tablespoons butter
1 1/2 pounds smoked sausage (such as kielbasa or andouille)

Hot pepper sauce (such as Tabasco)
Cayenne pepper
4 cups long-grain rice, freshly cooked
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley

*Porcini are available at Italian markets and specialty foods stores.
red, beans, rice