April 27, 2022
A bean native to the United States, the yellow buckeye bean is extremely creamy, more like a classic turtle bean than anything else. Thought to be originally from Montana, it’s dense without being too intense in flavor. Rancho Gordo, an heirloom bean company in California grows all sorts of beans including buckeye. Add spices and vegetables to it and you have a winner! Eat it as a soup, over rice or toast.
serves 4 to 6
1 cup buckeye beans
1/4 cup coconut oil
2 teaspoons coriander seeds
1 teaspoon crushed green cardamom
3 to 4 stalks kari leaves, chopped
1 cup minced onions
4 cups root vegetables (such as carrots, potatoes, turnips, etc), cut into 1-inch pieces
1 tablespoon minced garlic
1 teaspoon ground turmeric
1 1/2 teaspoon sea salt
2 cups minced ripe tomatoes or 1 cup canned crushed tomatoes
1 teaspoon red chili powder
1 tablespoon freshly minced ginger
1 bunch cilantro, minced (stems and leaves)
Soak the beans for 6 to 8 hours or preferably overnight. Using enough fresh water to cover two inches above the beans in a stockpot, bring the beans to a boil. Skim off and discard any foam that may form once the beans come to a boil. Cover and simmer for 45 minutes to an hour.
In a separate large frying pan or stockpot over high heat, warm the coconut oil and pop the coriander seeds. This will take no more than a couple of seconds. Then, add the green cardamom and kari leaves. Immediately, add the minced onions and fry on high heat until they sweat and start to brown. Add the root vegetables, garlic, turmeric, and salt and continue to cook for a few more minutes.
Add the tomatoes and chili powder and cover and simmer the mixture for another 8 to 10 minutes. Combine this mixture with the beans and some of the bean liquid and bring the entire mixture to a boil. Add 1 to 2 cups of water if the mixture is too thick. Cover and simmer for another 10 to 12 minutes. Add the minced ginger, then let the stew rest for a few minutes before serving. Add the cilantro before serving.
December 02, 2022