Just recently, I was browsing through some food blogs of friends that I haven't visited for a while, and my eyes
got caught on a simple spicy bean dish...an Indian spicy vegetarian chili that inspired me so much...
knowing that I had all the spices, and it's a Weight Watchers approved dish, as well, plus the fact that I truly love, spicy foods!
When something really inspires me that someone makes, I usually leave a comment saying that "I would love to try this"..."I'm going to make this"..."I'm bookmarking it to print and copy the recipe"...how many of us say these over and over again?...only to just put it aside and forget about it! Nancy, and her husband Veejay are the authors of the Kitchen Gypsies, and I mentioned to my friend Nancy, that I would like to make this dish, and I actually did, in my slow cooker...a huge pot of it! So thanks for the inspiration, Nancy!
Do visit their blog for the recipe, and browse through for some amazing authentic Indian, and American cuisine, that they have to offer.
Points per serving with rice: 10
Linking to: Cookbook Sundays @ Couscous-Consciosness
red kidney beans, soaked, and then cooked for several hours in the slow cooker! I served them over Thai Jasmin rice...amazing, spicy, and totally comforting and satisfying!
You can see the lines on the slow-cooker crock pot where it started to cook, cooking down and getting thicker.
The next day, I served it with my cornbread, which is a Weight Watchers recipe, that I will share with you.
I topped the Rajma with a generous spoonful of Lebni, which is a thick Middle Eastern Kefir, that can only be purchased in a Middle Eastern market, which we have here, locally, in West Palm Beach.
Recipe for the WW Cornbread...click on!