Spicy Kidney Bean Relish

© Katherine Stetson

Spoon relish atop pita crisps, salads or sandwiches.  Flavors deepen overnight.  Adjust the amount of chili garlic sauce according to your hesitation or appreciation of ‘heat’.

  • 1 (14 ounce) can red kidney beans, drained and rinsed
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh tarragon or ½ teaspoon dried
  • 2 teaspoons chili garlic sauce (recommend Hoy Fung brand)
  • 1 garlic clove, finely minced
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground pepper

Combine all ingredients in a medium bowl and mix well.  Cover and refrigerate.

 

Makes 2+ cups

Copyright © Katherine Stetson, all rights reserved.