Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These turmeric-infused white beans offer a nutritious and flavorful twist, bringing a unique character to everyday meals with a straightforward preparation.
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Ingredients
1 cup dry white beans
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 garlic cloves
3 coriander sprigs (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric powder
1 bay leaf
Sea salt and freshly cracked black pepper to taste
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 garlic cloves
3 coriander sprigs (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric powder
1 bay leaf
Sea salt and freshly cracked black pepper to taste
Where to find ingredients
You can find dry white beans, fresh coriander, and spices at any local market (soko) or major supermarket chains like Naivas or Carrefour. Turmeric is widely available in the spice aisle.
Preparation method
- Rinse 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 let the beans soak for 12 hours.
- Change the soaking water once during this time 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.
- Secure 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 coriander, chop the stems, and set the leaves aside for the final step.
- Turn off the heat after the cooking time is complete.
- 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 frying pan over medium heat.
- Sauté the minced garlic, chopped coriander stems, and turmeric for about 1 minute until fragrant.
- Add the beans to the sautéed mixture, season with salt and pepper, and stir for 1 minute.
- Pour in 1 cup of the reserved cooking liquid.
- Cook for an additional 5 minutes, stirring occasionally, until the liquid reduces and thickens.
- Finish by turning off the heat, folding in the fresh coriander leaves, and serving immediately.
Observations
White beans take on a wonderful aroma when paired with turmeric and fresh coriander. This finishing sauté technique ensures a creamy texture and deeply concentrated flavors.
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