Creamed Kidney Beans

Ingredients

• 1 teaspoon peppercorns black
• 1 tablespoon butter 
• 45 oz kidney beans rinsed drained canned
• 1.5 teaspoons coriander seeds 
• 0.8 teaspoon cumin seed 
• 3 tablespoons cilantro leaves fresh minced
• 1 tablespoon ginger fresh minced
• 1.5 teaspoons garlic minced
• 0.5 cup half-and-half light ( cream)
• 0.5 cup milk 
• 1 cup onion minced
• 8 servings salt 
• 0.5 cup tomato paste 

Equipment

• bowl
• frying pan
• blender

Directions

1. In a 3- to 4-quart pan over medium heat, combine coriander seed, peppercorns, and cumin seed. Shake pan often until mixture is aromatic and seeds are slightly browner, about 6 minutes.
2. In a blender or spice grinder, whirl or grind spice mixture to a fine powder.
3. In a 3- to 4-quart pan over medium-high heat, melt butter.
4. Add onion, chilies, ginger, and garlic; stir often until onion is lightly browned, 5 to 7 minutes.
5. Add tomato paste and ground spices. Stir until spices are fragrant, 1 to 2 minutes.
6. Add beans, 1 cup water, and milk. Bring to a boil, stirring often. Reduce heat, cover, and simmer until beans are hot and sauce coats spoon thickly, 6 to 8 minutes.
7. Stir in half-and-half.
8. Add salt to taste. If making up to 1 day ahead, cover and chill; to warm, stir in pan over medium heat until steaming.
9. Pour into a bowl and garnish with cilantro.