Any bean will do here. You can cook the beans from scratch or use already cooked or canned beans. If using canned beans, use the liquid the beans come in if the salt content is not too high, otherwise rinse the beans and use stock or water.
1 c red kidney beans, soaked for about 8 hours plus 5 c water
2 – 3 c cooked beans, plus 2 c beans liquid, stock or water
2 cans (15 oz) beans with their liquid
1 bunch Japanese turnips with their greens
4 T oil
1 med onion
3 garlic cloves
1/4 ground ginger
1/4 t turmeric
1 t salt
1/4 – 1/2 t cayenne
1 T water
1. Drain soaked beans, if using, and combine with 5 c water and bring to a boil. Boil vigorously for 10 minutes, skimming off any foam, then reduce heat and simmer, partially covered for 1 to 1-1/2 hours. Or, put cooked or canned beans and liquid in a large saucepan and bring to a simmer.
2. Separate turnips from their greens. Wash both. Cut turnips into wedges. Coarsely chop turnip greens. Cut onion into half rings. Mince onion. Keep all these in separate piles or bowls.
3. Combine ground ginger, turmeric, salt and cayenne in a small bowl. Add 1 T water and stir into a paste.
4. Heat oil in a skillet over medium heat. Brown turnip wedges and remove. Add turnip greens and cook until wilted, adding some water if the pan is becoming dry. Remove and place with turnips. Add onions and cook until beginning to brown, around 7 minutes. Add garlic, and cook for another minute. Add spice paste, stir to incorporate and turn heat off.
5.When beans are almost done, or the cooked or canned beans have heated through, add the turnips, turnips greens and the onion mixture. Stir to combine. Cook until beans are done and the mixture is heated through. Serve with rice or bread.