Brazilian recipe
White beans with turmeric (Feijão branco com cúrcuma)
White beans with turmeric are nutritious and aromatic, bringing colour, coriander freshness and simple comfort to everyday meals.
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Ingredients
1 cup white beans
6 cups water, divided into two 3-cup portions for cooking
2 garlic cloves
3 sprigs coriander, leaves and stalks
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 garlic cloves
3 sprigs coriander, leaves and stalks
1 tablespoon olive oil
1/2 teaspoon turmeric
1 bay leaf
Salt and freshly ground black pepper to taste
Where to find ingredients
White beans, turmeric, bay leaves, olive oil, salt and pepper can be found in supermarkets and general food shops. Garlic and fresh coriander are usually available from vegetable markets, greengrocers and supermarkets.
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 soak the beans 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 the pressure cooker with the remaining 3 cups of water and the bay leaf
- Close the pan and place over high heat
- When the cooker reaches pressure, lower the heat and cook for 15 minutes
- Peel and finely chop the garlic while the beans cook
- Wash the coriander, chop the stalks and reserve 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 reserve them in a bowl, keeping the cooking broth
- Heat the olive oil in a medium frying pan over medium heat
- Sauté the chopped garlic, coriander stalks 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 broth
- Cook for another 5 minutes, stirring occasionally, until the broth thickens
- Finish by turning off the heat, mixing in the fresh coriander leaves and serving immediately
Observations
White beans gain a distinctive aroma from turmeric and coriander. This final sautéing technique gives the beans a creamy texture and a concentrated, well-seasoned flavour.
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