Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven, then added the toasted, crushed spices and a 15 oz can of whole peeled tomatoes, which we broke into pieces while cooking on medium-low for 7 mins. Then we pureed the stewed tomato mixture and set aside. Second, at the end of cooking, we found the stew a little bland, so we seasoned to taste with salt, black pepper, Aleppo pepper, and the juice from ½ lemon. (Dec. 2020)
Cooking Adventures 