Canary Beans with Brinjal and Goda Masala ~ Full Moon Rising

canary beans
buttery yellow canary beans ~ dry and soaked

It’s been hard to get back into blogging recipes! I have lots of things I want to try and a couple of projects I want to work on, but somehow I can’t get myself moving fast enough for my liking. Oh well, it’s just a little bump in the blog-road… nothing to worry myself about. Baby steps to get back in the swing!

I am a big fan of dear ISG’s cooking, which you can find over at Daily Musings.
I had some beautiful fresh brinjals in the fridge, and I was in the mood for some beans. ISG does great things with bean-and-veggie combos, but I was too tired and lazy to grind paste or powder. Instead I left the onion chopped fine and used dry ingredients, with flavors inspired by ISG’s spicy masalas. Then for a little twist, I added my quasi-goda masala. The result was surprisingly good!

If you haven’t tried canary beans, also known as frijoles canarios, hurry out and get some from your local Latin American market. They are rich and buttery, unlike any bean I’ve ever tasted.


Canary Beans with Brinjal and Goda Masala

For the beans:

1/2 c canary beans, soaked 6-8 hours
1-2 dried red chiles
1/4 tsp turmeric
pinch of hing

For the brinjal gravy:

1 tsp canola oil
1 TB ginger paste
1 TB garlic paste
1 big red onion, chopped very fine
5-6 small purple brinjals, cut in quarters
1 TB dhania-jeera powder
1 TB goda masala** (see note below)
1/2 tsp kashmiri chile powder
pinch of javitri powder (my Hindi vocab word-of-the-week!)
1/2 tsp salt

2 TB tomato paste (optional)

chopped cilantro to garnish


Drain and rinse the beans. Cook in the pressure cooker with the turmeric, hing, dried red chiles and 4-5 cups water. (I don’t have a whistling pressure cooker — I cooked these about 12 minutes and they were a bit too soft. Next time I’d probably quit at 10 min). Once cooked, set aside and reserve the water.

For the brinjal gravy:

Heat the canola oil in a medium pan over med-high. Saute the ginger and garlic paste for a minute, then add chopped onions. Saute a further 5 minutes over med-high — if they start to stick, add a little bean water to free them up.

Now add the brinjals and cook another 5 minutes, stirring and adding more bean water as needed to keep from sticking. After 5 minutes, add all the powdered spices and salt. Stir well, reduce heat to med-low and cover the pot. Cook 5-10 minutes, stirring once or twice, until brinjals are tender.

Now pour on the beans and their cooking water. If you are using the tomato paste, add that now as well. The mixture will be very liquidy. Turn up the heat and let the gravy boil about 5 minutes. Then lower the heat and let it simmer another 10-15 minutes, or to the desired consistency.

Garnish with chopped cilantro and serve hot.

I had this with some cooked cauliflower (yep, it’s Weight Watchers time again!),
but like so many bean dishes, I think it will be even tastier tomorrow.
Then I will try it over rice. 🙂

canary beans with brinjal
canary beans with brinjal and goda masala ~ a bean dish a la Indosungod!

**NOTE: I don’t have all the ingredients to prepare an authentic goda masala, but I did find something close in the store: Badshah brand Rajwadi Garam Masala (oddly, stone flower is not listed as an ingredient on the website, but it is on my package). This is the closest thing to the real deal I have found yet.

More fiddling with the new camera… I really need to take a class before I can use this properly.

Lots of animal visitors are leaving tracks in the snow…

many tracks
many tracks to and from the swingset in the backyard

I didn’t see who made all those tracks, but today I looked up from washing the dishes and saw another visitor watching from afar…

coopers hawk
a beautiful coopers hawk in the backyard ~ the females are larger than the males and this was a big girl!

I ran outside with the camera, and just managed to get that one shot above before she noticed me, even from that far away, and abandoned her perch…

coopers hawk
female coopers hawk taking flight

Pinkie is a moon cat. Whenever the moon is bright, he likes to sit in the window seat or doorway and soak up the moonlight. Photo quality is not great here, but his expression is clear 😉

moon cat
pinks the moon kitty

full moon
hazy full moon on this chilly January evening



  1. Pelicano said

    I am in love with that full-moon photo Linda- lovely colours that capture the essence of the scene!
    I have some canary beans too, but haven’t yet tried tried them; your description of their flavour sounds inviting- nice job on the eggplant dish.

    Hi Pel, do try the canary beans they’re wonderful! I’m sure you can come up with something delicious. I’m glad you liked the moon pic — I am always trying to capture the moon (in real life as well as photos) and I can never quite get there — but I imagine that’s the way it should be 🙂

  2. Asha said

    “Wt watchers time” HeHe!! Me too, and wt lifting time for me as well!!:D

    Never heard of Canary beans, will look this Saturday. Dish looks great. I have Rajwadi GM too, little too spicy for kids, so I use a little amount in the dishes.

    Beautiful photos. I hope cat doesn’t start howling at the full Moon and become Werewolf! Hahaha!!

    Okay, have a good day, me go lift 20lbs now!:))

    Asha, you’re lifting weights now!? Must be your books yes? 😉 The canary beans are yummy if you can find them — you have a way with beans too! Kitty didn’t turn to werewolf yet, thankfully 🙂

  3. Nupur said

    Lovely pictures, Linda, and I second Pelicano…the last picture is beautiful.
    Canary beans look so…yellow! I have to seek them out 🙂 with your desciption of “rich and buttery”…I’m sold!

    Yep, they’re yellow for sure, Nupur! I’m glad you liked the moon too. There’s something magical about a full moon 🙂

  4. indosungod said

    Linda, thanks for the appreciation, you are a sweet heart 🙂 Bean Brinjal curry looks delicious, I love the red color of the gravy! the Kashmiri chili powder perhaps? Canary yellow beans have not tried them I think, have some red ones in the pantry 🙂 Brinjals work perfectly when we need some gravy but can’t really go about grinding the paste right?

    We were discussing the full moon yesterday too, how delightful it would be to have moonlight dinner brrr.. have to wait for summer for that 🙂

    You do know the names of all the birds that visit your backyard. I admire them but have no clue what they are 🙂

    Hi ISG — all my good bean dishes are inspired by yours! You will love canary beans — if you can’t find them let me know. Brinjals of course, always a fav 🙂

    A full moon dinner would be perfect in warm weather, especially up on Lake Superior! Hope you get some backyard birds this spring 🙂

  5. Mythreyee said

    Canary beans and brinjal. Good Combo. The picture of a bird sitting on a tree, its just wonderful.

    Thanks Mythreyee, I’m so glad you enjoyed! The cooper’s hawk is a beautiful sight and rarely sits long enough for a pic so I felt lucky 🙂

  6. Happy Cook said

    Beautiful pictures.
    I have never cooked with canary beans and then i saw the end result of your dish and i wanted to have them.
    I mean i wanted to eat the curry i saw in the bowl 🙂

    Hi HC, and thank you — I’m glad you liked the bean dish! Anytime, just check out ISG’s site and you can get an idea how to make them 🙂 Will be by to visit your blog soon!

  7. masalamagic said

    looks delicious Linda! Never tried canary beans before… i can imagine those taste great in soups and maybe even pastas….

    Hi Latha — I’m sure you can come up with some excellent use for these beans, so yummy even plain! Hope you’re having a great weekend 🙂

  8. Suganya said

    Pinkie is so adorable. Linda, you need to get yourself a tripod. Comes handy in low-light areas. Pinkie would have been handsomer 😉

    Hi Suganya, and thanks for the tip. I do have a tripod here but have never used it. I’m afraid by the time I got it out for the cats, they’d be gone from their places 😉 Anyway it’s a learning process!

  9. bhags said

    Hi Linda,
    Long time no see….:P
    First of all let me wish a happy and a prosperous new year…hope am not too late for it.Hope you had rocking holidays.
    You really becoming a pro with your new camera, i must say….:)

    Hi Bhags, so glad to see you and wishing you the same, wonderful and happy new year! I am hardly a pro too! One day at a time 😉

  10. Miri said

    The recipe sounds good…brinjal and beans always seem to taste better the next day….

    Thank you Miri! Beans yes, brinjal is always yummy to me any day any way :):)

  11. Cynthia said

    I love ISG’s food too!

    So, which camera did you get?

    You have such good taste Cynthia, but I always knew that from reading YOUR blog 😉

    I got Olympus SS 5POUZ. I bought one for my daughter and long story short, two ended up here. Rather than sending one back, I kept it. Now I find it’s a little more camera than I was ready for. So maybe a lesson or two this spring. Hope you’re well! 🙂

  12. bee said

    which camera is it? lovely shots. ought to find canary beans.

    See my long-winded answer to Cynthia, re: camera, bee, and thanks. You’ll love canary beans, I am sure 🙂

  13. sagari said

    beautifull picss linda

    Thank you, Sagari! 🙂

  14. revathi said

    Hi Linda

    Long time no see. Hope everything is going fine with you –

    Hey Revathi, thanks for stopping — all’s well, just in a bit of a blogging rut. Hope to settle that later! 🙂

  15. […] we read about frijoles canarios (canary beans) on Linda’s blog, we were […]

  16. Excellent pictures. Good recipes.

  17. Vicci said

    Linda, I found this post while doing an internet search on canary beans and would like to ask you a question. I bought a bag of dried canary beans a few months ago and ran across it when I was cleaning my pantry. In your opinion, could I use these beans in a Mexican-style pasta salad? I’m planning on using a lime-cilantro vinaigrette, black beans, diced tomato, zucchini, onion, bell pepper, etc., and crumbled queso fresco cheese. Your description of the canary beans intrigued me– do you think that I could successfully use them instead of the black beans?

    I appreciate your help!


  18. I found your blog and am enjoying it a lot! This recipe sounds great and looks beautiful!
    Thanks for the post…

    Hi Othelia, and thank you! I’ll have to check out your blog now — glad you stopped by 🙂

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