LOBIO (Coriander + Kidney Bean Stew)
LOBIO (Coriander + Kidney Bean Stew)
Rated 3.3 stars by 3 users
Servings
4-6
Author:
Alice Zaslavaky
This FAB recipe is by the incredible Alice Zaslavaky, author of In Praise of Veg. Alice's veg centric recipes show how veg + legumes can EASILY be the star of the show, without compromising on flavour. She's kindly shared one of her beany specials so you champs can have a go too.
This recipe is also in support of the Beans is How campaign, you can find out more info here .
Ingredients
2 tablespoons olive oil, plus extra to serve
1 brown onion, finely chopped
120g walnuts, finely chopped, plus extra to garnish
1 teaspoon salt flakes
1 tablespoon ground fenugreek
1 teaspoon ground coriander
1 teaspoon curry powder
30ml red wine vinegar
1 x 700g jar of Bold Bean Co Red Beans (or 2 x 400g tins of red kidney beans) with 1 tablespoon of their bean stock
3 tablespoons chopped coriander stems (cilantro), plus extra leaves to garnish
3 tablespoons chopped mint stems, plus extra leaves to garnish
500ml vegetable stock
3–4 garlic cloves, finely crushed
¼ teaspoon ground white pepper (optional)
Flatbreads or cornbread, to serve
Directions
Heat the olive oil in a wide saucepan over medium heat. Add the onion and wait for the sizzle, pop a lid on and sweat away over low heat for 5 minutes. Remove the lid.
Add the walnuts, salt, fenugreek, ground coriander and curry powder and stir for about 4 minutes, or until the nuts are toasted and spices aromatic. Add the vinegar and let it reduce a bit.
Stir in the beans with one tbsp of their bean stock and cook, stirring and breaking up the beans with a wooden spoon, for another 4 minutes, or until the beans have fully softened. Add the coriander and mint stems and stir them about to soften. Pour in the stock and bring to the boil, then simmer over medium–low heat for 15 minutes.
Just before serving, stir in the garlic. Taste for seasoning, adding the white pepper and more salt and vinegar as needed.
Serve with a final drizzle of olive oil, a sprinkling of extra walnuts and mint and coriander leaves to garnish, with flatbreads or cornbread on the side.
