3 tablespoons canola oil
5 whole cloves
10 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
1 whole cardamom pod (optional)
2 onion, chopped
6 Roma (plum) tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon powdered red pepper or dried Cajun pepper (optional)
1 1/2 cups drained kidney beans (this is roughly the same as a drained can of beans)*
salt to taste
water
6 sprigs cilantro, minced

1 tsp whole cloves = 3/4 tsp ground cloves*
1/4 tsp ground cloves = 3 whole cloves*

1 tsp (5 mL) peppercorns = 1 1/2 tsp (7 mL) ground pepper*
1 tsp whole peppercorns = 100 peppercorns

1″ stick cinnamon = 1 tsp ground*

1 cardamom pod = 1/6 tsp ground cardamom*

1 tbsp ground fresh ginger = 1 tsp ground ginger*

I often use two pounds of dry beans in a recipe to make a large amount of food to be eaten throughout the week. I also don’t really like randomly biting into whole cloves or whole peppercorns. Here is the recipe multiplied for 4 1/2 cups of cooked beans (2 lbs dried beans) and ground spices only:

0.5 cup canola oil (or 9 1/2 tbsp)
1.5 tsp ground clove
0.5 tsp ground black pepper
3.5 tsp cinnamon
3 bay leaves
0.5 tsp cardamom (optional)
6 onions, chopped
19 Roma (plum) tomatoes, chopped (~57 oz of tomatoes) 13 cloves garlic, minced
6 tsp ground ginger
1 tbsp powdered red pepper or dried Cajun pepper (optional)
4 1/2 cups drained kidney beans
salt to taste
water
3 tsp dried cilantro