Brazilian recipe
White Beans with Turmeric (Feijão branco com cúrcuma)
These white beans with turmeric are a nutritious and flavorful 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 3-cup portions for cooking)
2 cloves garlic
3 sprigs coriander (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 3-cup portions for cooking)
2 cloves garlic
3 sprigs coriander (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, olive oil, salt, and black pepper in the dried beans, spices, oil, and fresh herbs sections of supermarkets or grocery shops. Fresh coriander is usually sold in the produce section or at local markets; if needed, parsley can be used as a substitute, but coriander is the ideal choice.
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 help 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
- Cover the cooker and bring to high heat
- Once the cooker reaches 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 until all the pressure has released 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 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
White beans take on a distinctive aroma from the turmeric and coriander. This final sautéing technique creates a creamy texture and a deeply concentrated flavor.
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