Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These turmeric-infused white beans offer a nutritious and flavourful twist to your everyday cooking, featuring a simple yet refined preparation.
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Ingredients
1 cup dried cannellini beans
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 cloves garlic
3 sprigs fresh coriander (stalks and leaves)
1 tbsp extra virgin olive oil
1/2 tsp ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 cloves garlic
3 sprigs fresh coriander (stalks and leaves)
1 tbsp extra virgin olive oil
1/2 tsp ground turmeric
1 bay leaf
Salt and freshly cracked black pepper to taste
Where to find ingredients
You can find dried white beans (cannellini or haricot) in the dry goods aisle of any major supermarket like Countdown or Pak'nSave. Fresh coriander and garlic are readily available in the produce section. Use olive oil from the pantry staples aisle. If you cannot find cannellini beans, dried butter beans are a suitable substitute.
Preparation method
- Rinse the beans thoroughly in a sieve under cold running water.
- Place the beans in a bowl and submerge them in 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 digestibility and ensure even cooking.
- Drain the beans and discard the soaking liquid.
- Transfer the beans to a pressure cooker with the remaining 3 cups of water and the bay leaf.
- Secure the lid and bring to high pressure over medium-high heat.
- Once pressure is reached, reduce the heat and cook for 15 minutes.
- While the beans are cooking, peel and finely mince the garlic.
- Wash the coriander; finely chop the stalks and set the leaves aside for the finish.
- Turn off the heat once 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.
- Pour in 1 cup of the reserved cooking liquid.
- Simmer for an additional 5 minutes, stirring occasionally until the sauce thickens and coats the beans.
- Finish by stirring in the fresh coriander leaves and serve immediately.
Observations
White beans take on a distinctive aroma when paired with earthy turmeric and fresh coriander. This finishing sauté technique ensures the beans achieve a creamy texture while concentrating the depth of flavour in every spoonful.
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