Red Bean Stew with Almonds

Red Bean Stew with Almonds

Preparation time 35 minutes Cooking time 1 hour Serves 4

Chef Marcon's note: This recipe can also be made with white beans, which will give the stew a creamy aspect.

Ingredients

  • 200 grams of dry red beans (vasquito rojo or kidney beans)
  • 1 onion
  • 3 tablespoons olive oil
  • ¼ garlic clove, minced
  • 1 teaspoon fresh ginger, minced
  • 1 large tomato
  • 1 teaspoon tomato paste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 dash of cayenne pepper
  • ½ teaspoon fresh coriander, chopped
  • Salt and pepper

Garnish

  • 1/3 broccoli or romanesco, divided into florets
  • 1/3 cauliflower, divided into florets
  • Slivered almonds
  • 3 sprigs of coriander

Cooking steps

To prepare 24 hours in advance:

  • Soak the beans in cold water 4 times their volume.
  • Cook the cauliflower and broccoli florets in boiling salted water, cool in ice-cold water, drain, and set aside.

Instructions :

  • Rinse and drain the beans. Simmer the beans in cold unsalted water 4 times their volume (optional: add 1 pinch of baking soda), covered, for about 1 hour. Then cook in a pressure cooker for 25 to 30 minutes. Save some cooking water for the sauce.
  • Sauté the chopped onion with olive oil over medium heat, then add the minced garlic and ginger, tomato, and tomato paste. Add the beans, spices, and a little cooking water. The sauce should have a smooth texture.
  • Add the chopped coriander.
  • Adjust seasoning if necessary.

For the presentation: Divide the stew onto plates and top with cauliflower, broccoli or romanesco, and slivered almonds. Decorate with coriander sprigs.