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Beetroot + Kidney Bean Stew with Feta + Walnuts
HUGE thanks to Alissa for sharing this exclusive recipe from her new cookbook: Kapusta. Alissa is a food writer, cook and historian specialising in Eastern European food culture.
It features the queen of her kitchen – the beetroot – and also marries other undeniably perfect ingredients together – red kidney beans, walnuts, earthy coriander and smoky paprika with tangy and creamy feta.
Ingredients
1 x 570g jar Queen Red Beans with their bean stock, or 2 x 400g tins Kidney Beans
Vegetable oil, for frying
2 onions, cut into half-moons
2 garlic cloves, finely chopped or grated
2 tsp ground coriander
1 tsp smoked paprika
1⁄2 tsp chilli powder (optional)
4–5 medium beetroots (beets), peeled and cut into thin wedges
1 tbsp pomegranate molasses, or 1 tbsp balsamic vinegar with ½ tsp honey or maple syrup
200g chard or spinach
50g walnuts, roughly chopped
200g feta, crumbled
A handful of fresh dill
Crusty bread, to serve
Directions
Heat a little oil in a casserole (Dutch oven) or large saucepan with a lid. Add the onions with the salt, and cook over a medium heat for 10–12 minutes. Then add the garlic and the spices and fry for a further 5 minutes, stirring occasionally.
Add the beetroots with a pinch of salt and the pomegranate molasses. Pour in enough water to just cover the beetroots, and cook over medium heat for 30 minutes or until soft but still with bite.
Add the beans and the greens, stir well and cook for 2–3 minutes. If you’re using tinned beans, you’ll need an extra pinch of salt. Sprinkle with feta, walnuts and dill before serving with a chunky slice of bread to mop up the gorgeous beetroot-feta sauce.
For more delicious recipes just like this one, get your copy of Kapusta here!
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