Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These white beans with turmeric offer a nutritious and flavourful option, adding a special touch to everyday meals with a straightforward preparation.
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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 coriander (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 coriander (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
All ingredients can be found in any local supermarket or greengrocer. As a substitute, parsley can be used if fresh coriander is unavailable, though it will alter the original flavour profile.
Preparation method
- Wash the beans in a sieve 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 leave the beans to soak for 12 hours.
- Change the soaking water once during this period to aid digestion and speed up cooking.
- 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 chop the garlic while the beans cook.
- Wash the coriander, chop the stems, and set aside the leaves for the end.
- Turn off the heat after the cooking time.
- 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, keeping the cooking liquid.
- Heat the olive oil in a medium frying pan over medium heat.
- Sauté the chopped garlic, coriander stems, and turmeric for about 1 minute until fragrant.
- Add the beans to the pan, season with salt and pepper, and stir for 1 minute.
- Add 1 cup of the reserved cooking liquid.
- Cook for another 5 minutes, stirring occasionally until the sauce thickens.
- Finish by turning off the heat, mixing in the fresh coriander leaves, and serving immediately.
Observations
White beans gain a unique aroma when paired with turmeric and coriander. This finishing technique involving a sauté ensures a creamy texture and highly concentrated flavour.
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