Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These turmeric-infused white beans offer a nutritious and flavourful twist to your daily meals, featuring a simple preparation method that results in a creamy, aromatic finish.
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Ingredients
1 cup dried white beans
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 garlic cloves
3 sprigs coriander (leaves and stalks)
1 tablespoon extra virgin olive oil
1/2 teaspoon turmeric powder
1 bay leaf
Sea 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 sprigs coriander (leaves and stalks)
1 tablespoon extra virgin olive oil
1/2 teaspoon turmeric powder
1 bay leaf
Sea salt and freshly ground black pepper to taste
Where to find ingredients
You can find dried white beans, turmeric, and fresh coriander in the produce and dry goods aisles of local Irish supermarkets like SuperValu, Dunnes Stores, or Tesco. For the best quality, visit local independent greengrocers or health food shops.
Preparation method
- Rinse the beans thoroughly in a sieve under cold 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 time to aid digestion and help the beans cook more evenly.
- 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 bring the cooker up to high pressure over high heat.
- Once pressure is reached, reduce the heat to low and cook for 15 minutes.
- Peel and finely mince the garlic while the beans are cooking.
- Wash the coriander, finely chop the stalks, and keep the leaves aside for the finish.
- Turn off the heat after the cooking time has elapsed.
- Allow the pressure to release naturally before opening the lid.
- Remove the beans with a slotted spoon and set aside in a bowl, keeping the cooking liquid.
- Heat the olive oil in a medium frying pan over medium heat.
- Sauté the minced garlic, chopped coriander stalks, and turmeric for about 1 minute until fragrant.
- Add the cooked beans to the pan, season with salt and pepper, and stir for 1 minute to coat.
- Pour in 1 cup of the reserved cooking liquid.
- Cook for a further 5 minutes, stirring occasionally, until the liquid reduces to a creamy consistency.
- Remove from the heat, stir in the fresh coriander leaves, and serve immediately.
Observations
White beans take on a unique, vibrant aroma when paired with turmeric and fresh coriander. The final sautéing technique is the secret to achieving a silky, creamy texture while ensuring the flavours remain deeply concentrated in every bite.
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