Creamed Kidney Beans and Lentils

This is from my San Francisco Chronicle cookbook. I really liked it. I cooked brown rice to go with it and it is superb. I didn't have hot chiles, so I sprinkled in some red pepper flakes. I used half and half instead of cream.

Ingredients:

1/2 cup dried red kidney beans, picked over

1/2 cup dried brown lentils, picked over

2 1/2 cups water

1 tablespoon unsalted butter

1/2 cup minced onion

1 teaspoon crushed garlic

1/2 tablespoon minced fresh ginger

2 fresh hot green chiles, stemmed and minced

1/4 cup tomato paste

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/2 teaspoon salt, or to taste

1/4 cup milk (low-fat or whole)

1/4 cup whipping cream or half-and- half

1 tablespoon minced cilantro

Instructions:

Wash the kidney beans in several changes of water. Place in a pan and add water to cover by at least 2 inches. Let soak for 8 hours or overnight.

Drain and rinse the beans. Rinse the lentils and combine with the kidney beans. Place in a large, heavy saucepan; add the water and bring to a boil. Reduce the heat to medium, cover (partially at first, until the foam settles, then snugly), and cook until the beans and lentils are tender but still hold their shape, about 40 minutes. Remove from heat and let stand, covered, for 5 minutes.

Heat the butter in a large nonstick saucepan over medium-high heat. Add the onion, garlic, ginger and chiles and cook until the onion is lightly browned, about 4 minutes. Add the tomato paste, coriander, cumin and pepper; cook 2 minutes, stirring constantly. Add the cooked beans and lentils, the salt and milk. Bring to a boil, reduce the heat to low, cover, and cook until most of the liquid is absorbed, 6 to 8 minutes.

Add the cream and heat through. Transfer to a warmed serving bowl and garnish with cilantro.