Dinner · Ethiopian · 15 min
Vegetarian Beyaynetu: Spiced White Bean Wat and Wilted Tuscan Kale
- Calories
- 724
- Protein
- 33g
- Carbs
- 83g
- Fat
- 22g
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
Method
- 01Soak the white beans overnight, then simmer in fresh water until tender, about 45-60 minutes. Drain, reserving a cup of cooking liquid.
- 02In 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.
- 03Add 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.
- 04Meanwhile, steam the Tuscan kale until vibrant green and tender, about 5 minutes. Season lightly with salt.
- 05Cook the basmati rice using the absorption method until fluffy.
- 06To 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.
Cook it with the whole plan around it
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