Rice & Beans (Indian Style)

To say today's recipe is just rice and beans is really unfair because a lot is lost in translation.  Now, no offense to our neighbors and Cajun cooking, but this meal can dominate as a main course.  Today's recipe is for the Indian dish called Rajma and the literal translation for Rajma is kidney beans.  Since we're vegetarians, my family and I try to incorporate a lot of lentils and beans in our diets because they are a good source of protein and low in fat.  Luckily, growing up in my mom's kitchen, I've learned a lot of different ways to cook lentils and have perfected this staple in our house.  This is a good time for me to mention a little known fact about Indian food - different families can make the same things different ways; therefore, there are very few accurate measurements as most things are cooked to the taste preference of each family.  But I have tried to narrow it down as much as possible for y'all.  Happy rice and beans everybody!

Ingredients:
2 cans (15 oz) of dark or light red kidney beans (washed & drained)
1 can (15 oz) of Hunt's Tomato Sauce
1 TBSP EVOO (extra virgin olive oil)
1 tsp anise seeds
10-12 fresh curry leaves (dried are also ok)
1-2 fresh green chili peppers of your choice blended ( I use Serrano)
1 tsp turmeric
2 tsp ground cayenne pepper
1/2 tsp ground cumin
1/2 tsp ground coriander (can be substituted for a mixture of caraway seeds, cumin, & fennel)
1 & 1/4 tsp Garam Masala (a pre-made Rajma Masala mix can also be used)
Salt to taste

Directions:
Heat oil over a medium to low heat in a non stick pan
Add anise seed & cook for a couple of minutes (until seeds turn a darker brown in color)
Remove pan from heat and let it cool for a minute
Add curry leaves & the blended chili peppers
Place the pan back over low heat and cook for a minute
Add tomato sauce and all of the spices listed above
Stir and let the sauce simmer for 5 minutes
Add kidney beans and cook for another 15-20 minutes
Serve with rice (brown or white) and Naan or wheat tortillas
Serving size: 4