Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These white beans with turmeric offer a nutritious and flavorful twist to your daily meals, with a simple preparation that delivers great results.
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Ingredients
1 cup white beans
6 cups water (divided into two 3-cup portions for cooking)
2 cloves garlic
3 sprigs fresh cilantro (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
6 cups water (divided into two 3-cup portions for cooking)
2 cloves garlic
3 sprigs fresh cilantro (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Where to find ingredients
You can find dried white beans, fresh cilantro, and spices in the produce and dry goods sections of local Barbados supermarkets like Massy Stores or Popular Discounts. If fresh turmeric is unavailable, the ground spice is a standard pantry staple found in any local grocer.
Preparation method
- Rinse the beans in a colander under running water.
- Place the beans in a bowl and cover with 3 cups of water.
- Discard any beans that float to the surface.
- Cover the bowl and let the beans soak for 12 hours.
- Change the soaking water once during this time to aid digestion and speed up the cooking process.
- Drain the beans and discard the soaking water.
- Place the beans in a pressure cooker with the remaining 3 cups of water and the bay leaf.
- Seal the lid and place over high heat.
- Once the cooker reaches pressure, reduce the heat and cook for 15 minutes.
- Peel and finely mince the garlic while the beans are cooking.
- Clean the cilantro, chop the stems finely, and set the leaves aside for later.
- Turn off the heat after the cooking time is up.
- Wait for all the pressure to release naturally before opening the lid.
- Remove the beans with a slotted spoon and set them aside in a bowl, reserving the cooking liquid.
- Heat the olive oil in a medium skillet over medium heat.
- Sauté the minced garlic, chopped cilantro stems, and turmeric for about 1 minute until fragrant.
- Add the beans to the skillet, season with salt and pepper, and stir for 1 minute.
- Pour in 1 cup of the reserved cooking liquid.
- Cook for another 5 minutes, stirring occasionally until the sauce thickens.
- Finish by turning off the heat, stirring in the fresh cilantro leaves, and serving immediately.
Observations
White beans take on a unique aroma when paired with turmeric and cilantro. This final sauté technique ensures a creamy texture and a deeply concentrated flavor profile.
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