dinner

Vegetarian Beyaynetu: Spiced White Bean Wat and Wilted Tuscan Kale

Name: Vegetarian Beyaynetu: Spiced White Bean Wat and Wilted Tuscan Kale
Ingredients: 98.6 g Beans, white, mature seeds, raw; 65 g Basmati Rice; 150 g TUSCAN KALE, TUSCAN; 3 g WALNUT OIL; 100 g ONIONS, WHITE

Nutrition

724

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Beans, white, mature seeds, raw98.6 g

Basmati Rice65 g

TUSCAN KALE, TUSCAN150 g

WALNUT OIL3 g

ONIONS, WHITE100 g

Instructions

Soak the white beans overnight, then simmer in fresh water until tender, about 45-60 minutes. Drain, reserving a cup of cooking liquid.

In a heavy-bottomed pot, sauté finely diced white onions in walnut oil until softened and translucent, about 8 minutes. Add a generous tablespoon of turmeric and cook for 1 minute until fragrant.

Add the cooked white beans to the onions, tossing to coat in the golden spices. Stir in a splash of the bean cooking liquid to create a thick, velvety sauce that coats the beans completely.

Meanwhile, steam the Tuscan kale until vibrant green and tender, about 5 minutes. Season lightly with salt.

Cook the basmati rice using the absorption method until fluffy.

To plate: Mound the spiced white bean wat on one side of a wide bowl. Arrange the steamed kale alongside. Serve with the fragrant basmati rice. Serve warm, ensuring the aromatic turmeric base is the star.