East End Kidney Beans 400g

Recipe for Cooking East End Tinned Red Kidney
You will need 1/2 teaspoon of salt to taste, 4 tablespoons East End vegetable oil, 1 medium sized onion (chopped), 1/2 teaspoon chilli powder, 1 teaspoon turmeric powder, 200g of chopped and peeled tomatoes, 1 tablespoon garam masala, 1tsp minced ginger, 1/2 tsp minced garlic.
Drain the Red Kidney and wash in coldwater.
In a saucepan, heat the oil and fry onions until they are golden brown, add ginger and garlic. Add to the onions 200g of chopped and peeled tomatoes, salt, chilli powder and turmeric powder. Stir the contents and fry on a medium heat until the mixture is well blended and the oil has separated.
Add the Red Kidney cover and cook on a low heat for 10-15 minutes.
Add a little water if the mixture dries to achieve the desired consistency. Sprinkle a little garam masala powder, stir and it is ready to serve.

Can

Storage:
Once opened, store in the refrigerator in a non-metallic container and consume within 3 days.

Origin:
Product of Italy

East End

Packed for:
East End Foods Ltd.,
East End House,
Kenrick Way,
West Bromwich,
West Midlands,
B71 4EA.

Vibrant Food BV,
Hofplein 20,
3032 AC,
Rotterdam,
The Netherlands.

East End Foods Ltd.,
East End House,
Kenrick Way,
West Bromwich,
West Midlands,
B71 4EA.
Tel: 01 553 1999