Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These white beans with turmeric offer a nutritious and flavorful option, adding a unique twist 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 cooking)
2 garlic cloves
3 cilantro sprigs (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric powder
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 cilantro sprigs (leaves and stems)
1 tablespoon olive oil
1/2 teaspoon turmeric powder
1 bay leaf
Salt and freshly ground black pepper to taste
Where to find ingredients
You can find dried white beans and fresh produce like cilantro and garlic at local neighborhood markets (or 'open markets') or major supermarkets. For spices like turmeric, visit the dry goods section in local markets where vendors offer bulk high-quality spices.
Preparation method
- Rinse the beans in a sieve under cold running water.
- Place the grains 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 grains into a pressure cooker with the remaining 3 cups of water and the bay leaf.
- Cover the pressure cooker and place over high heat.
- Once the cooker reaches full pressure, reduce the heat and cook for 15 minutes.
- Peel and finely mince the garlic while the beans are cooking.
- Clean the cilantro, chop the stems, and set the leaves aside 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, reserving the cooking liquid.
- Heat the olive oil in a medium frying pan over medium heat.
- Sauté the minced garlic, chopped cilantro 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.
- Pour in 1 cup of the reserved cooking liquid.
- Cook for another 5 minutes, stirring occasionally until the liquid thickens.
- Finish by turning off the heat, stirring in the fresh cilantro leaves, and serving immediately.
Observations
White beans take on a distinctive aroma when paired with turmeric and cilantro. This final sautéing technique ensures a creamy texture and a deeply concentrated flavor profile.
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