Brazilian recipe
White Bean Stew with Turmeric (Feijão branco com cúrcuma)
These white beans with turmeric are a nourishing, flavourful option, adding a special touch to everyday meals with simple preparation.
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Ingredients
1 cup white beans
6 cups water (divided into two portions of 3 cups for cooking)
2 garlic cloves
3 coriander 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 portions of 3 cups for cooking)
2 garlic cloves
3 coriander 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
Look for white beans, turmeric, bay leaves, garlic, and fresh coriander in the dried pulses, herbs, and spices sections of supermarkets or at local open-air markets. Olive oil, salt, and black pepper are usually found in the cooking oils and seasonings 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 soak the beans 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 the pressure cooker with the remaining 3 cups of water and the bay leaf
- Cover the cooker and bring to high heat
- Once the cooker comes up to 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 the leaves aside for the end
- 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, keeping the cooking liquid
- Heat the olive oil in a medium skillet over medium heat
- Sauté the chopped garlic, coriander stems, and turmeric for about 1 minute until fragrant
- Add the beans to the sauté, season with salt and pepper, and stir for 1 minute
- Add 1 cup of the cooking liquid
- Cook for another 5 minutes, stirring occasionally until the liquid thickens
- Finish by turning off the heat, mixing in the fresh coriander leaves, and serving immediately
Observations
The white beans take on a distinctive aroma from the turmeric and coriander. This final sautéing technique gives the dish a creamy texture and a deep, concentrated flavour.
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