Brazilian recipe
Turmeric White Beans (Feijão branco com cúrcuma)
These white beans infused with turmeric offer a nutritious and flavorful twist for everyday meals, combining simple ingredients with a creamy finish.
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Ingredients
1 cup dry white beans
6 cups water (divided into two 3-cup portions for soaking and cooking)
2 garlic cloves
3 sprigs of 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 soaking and cooking)
2 garlic cloves
3 sprigs of 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
Find dry white beans, turmeric, and fresh coriander in the dry goods and fresh produce aisles of local supermarkets and neighborhood markets across Zambia. Substitute dried butter beans if white beans are unavailable.
Preparation method
- Rinse the beans in a sieve under running water
- Place the grains in a bowl and cover with 3 cups of water
- Discard any floating beans on the surface
- Cover the bowl and let the beans soak 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
- Transfer the grains to a pressure cooker with the remaining 3 cups of water and the bay leaf
- Secure the lid and place over high heat
- Once the cooker reaches pressure, lower the heat and cook for 15 minutes
- Peel and finely mince the garlic while the beans cook
- Wash the coriander, chop the stems, and reserve the leaves for the finish
- 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 reserve them in a bowl, keeping the cooking broth
- Heat the olive oil in a medium frying pan over medium heat
- Sauté the minced garlic, coriander stems, 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 broth
- Simmer for another 5 minutes, stirring occasionally until the sauce thickens
- Finish by turning off the heat, gently folding in the fresh coriander leaves, and serving immediately
Observations
White beans take on a distinctive aroma when paired with turmeric and fresh coriander. This finishing sauté technique ensures a wonderfully creamy texture and a concentrated flavor profile.
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