Dinner · Ethiopian · 15 min
Red Kidney Bean Wat with Toasted Sesame and Ciabatta
- Calories
- 562
- Protein
- 22g
- Carbs
- 109g
- Fat
- 2g
Ingredients
- 125 g red kidney beans
- 100.1 g white onion
- 2 clove garlic
- 112.1 g harissa paste
- 1 tbsp extra virgin olive oil
- 0.5 cup water
- 0.25 tsp salt
- 99.8 g ciabatta bread
- 3 g sesame seeds
Method
- 011. Soak the dried red kidney beans in water overnight for at least 8 hours. Drain and transfer to a saucepan with fresh water. Bring to a boil, then reduce heat and simmer until tender and creamy, about 60 to 70 minutes. Drain, reserving some cooking liquid, yielding approximately 125g cooked beans.
- 022. Heat the extra virgin olive oil in a heavy-bottomed pot over medium heat. Add the finely diced white onions and minced garlic, saut)ing until soft, sweet, and translucent, about 8 minutes.
- 033. Stir in the harissa paste and bloom for 1 minute until fragrant and deep red.
- 044. Add the cooked kidney beans along with 1/2 cup of water (or cooking liquid) and salt. Simmer for 10 minutes over low heat, allowing the red pepper spices to thoroughly infuse the beans until the stew thickens.
- 055. Slice and toast the ciabatta until golden and crisp around the edges.
- 066. Ladle the rich bean wat into a serving bowl, sprinkle generously with toasted sesame seeds, and serve hot with the toasted ciabatta on the side.
Cook it with the whole plan around it
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