Get ready to transform your ordinary beans into an extraordinary culinary adventure that will tantalize your taste buds and elevate your meal game! This Lemon Spiced Bean Pickle is not just a side dish—it's a vibrant, aromatic journey that combines the earthy richness of beans with a burst of citrusy brightness and exotic spices. Whether you're a seasoned home cook or a curious foodie looking to spice up your kitchen repertoire, this recipe promises to deliver a punch of flavor that will leave you craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: International
Serves: 4 servings
Ingredients
- 2 cups cooked beans
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/4 cup olive oil
- Salt to taste
Instructions
- Ensure the beans are fully cooked and drained thoroughly, allowing them to cool to room temperature.
- In a medium-sized skillet, heat olive oil over medium heat until it shimmers slightly.
- Add mustard seeds and cumin seeds to the hot oil, allowing them to sizzle and pop for about 30-45 seconds, releasing their aromatic oils.
- Introduce minced garlic to the skillet, stirring quickly to prevent burning and cook until the garlic becomes fragrant and lightly golden.
- Sprinkle turmeric into the skillet, stirring to combine with the seeds and garlic, creating a vibrant yellow-golden mixture.
- Add the cooked beans to the skillet, gently tossing to coat evenly with the spiced oil mixture.
- Squeeze fresh lemon juice over the beans, stirring to distribute the citrusy flavor throughout.
- Season with salt to taste, ensuring the beans are well-seasoned and flavorful.
- Remove from heat and transfer the bean pickle to a clean, sterilized glass jar or container.
- Allow the pickle to cool completely before sealing, which helps the flavors meld and intensify.
- Refrigerate for at least 2 hours before serving to enhance the taste, and consume within 5-7 days for optimal freshness.
Tips
- Choose the Right Beans: Use well-cooked, firm beans like kidney, pinto, or white beans that can hold their shape during the pickling process.
- Spice Timing is Crucial: Toast your mustard and cumin seeds until they just start to pop to release maximum flavor without burning.
- Fresh is Best: Use freshly squeezed lemon juice for the brightest, most vibrant citrus notes.
- Temperature Matters: Let the beans cool completely before pickling to prevent condensation and maintain the perfect texture.
- Patience Pays Off: Allow the pickle to rest in the refrigerator for at least 2 hours before serving to let the flavors fully develop and meld together.
- Storage Tip: Store in a clean, sterilized glass jar and consume within 5-7 days for optimal taste and freshness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 15g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
