I never get tired of kidney beans. They're just so hearty, especially when paired with a tomato-based sauce. Here's an Indian cousin of Tex-Mex chili, Rajma Rasmisa.
1 cup dry kidney beans
2 Tbsp oil
medium onion, diced
1 Tbsp cumin
1 Tbsp coriander seed
1 tsp peppercorns
1 tsp anardana (dried pomegranate seeds)
4 cloves garlic, minced
2 in x 2 in slice of ginger, minced
2 cups tomato sauce
2 tsp cayenne
1 tsp turmeric
Soak A in plenty of water overnight. When ready to cook, rinse, replace water, and bring to a vigorous simmer for about an hour. Once tender, boil water down rather than rinsing the beans through a colander. While A is boiling, in a saucepan sauté B until onions are golden. Grind C in coffee grinder until it is a fine powder, then add to B. Vigorously stir and flip contents for about 30 seconds, then add D. Sauté for another minute, then add E. Mix well over high heat, then add cooked beans. Simmer for about ten minutes, then serve!
Rajma Rasmisa (Kidney Beans in Spicy Tomato Gravy)
I usually eat kidney beans with rice. But for a little variety, I warmed up some corn tortillas and ate the combo like a soft taco meal.