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, featuring a straightforward and comforting preparation.
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Ingredients
1 cup white beans
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 garlic cloves
3 cilantro sprigs (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 soaking and cooking)
2 garlic cloves
3 cilantro sprigs (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 these staples at local grocery stores or supermarkets in Nassau or across the islands. Look for dried white beans in the pulse or dry goods aisle; fresh cilantro and garlic are available in the produce section. If white beans are unavailable, cannellini or navy beans are excellent substitutes.
Preparation method
- Rinse the beans in a colander under cold running water.
- Place the beans in a large 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.
- Secure the lid and place over high heat.
- Once the cooker reaches full pressure, reduce the heat and cook for 15 minutes.
- Peel and finely mince the garlic while the beans are cooking.
- Wash the cilantro, chop the stems, and set the leaves aside for the final touch.
- Turn off the heat after the cooking time is complete.
- Allow the pressure to release naturally before removing 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 cooked beans to the skillet, season with salt and pepper, and stir for 1 minute.
- Pour in 1 cup of the reserved cooking liquid.
- Simmer for another 5 minutes, stirring occasionally until the sauce thickens and coats the beans.
- Finish by turning off the heat, folding in the fresh cilantro leaves, and serving immediately.
Observations
White beans develop a unique, aromatic profile when paired with turmeric and cilantro. This method of finishing with a flavorful sauté ensures a velvety, creamy texture and a deeply concentrated taste.
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