Braised Kidney Beans with Root Vegetables
with carrots / turnips / couscous
Simmering the vegetables in flavorful broth helps to draw out their flavors in this cozy, hearty braise.
Smarts: You can simmer the dish as long as you'd like to your desired consistency - less time for a brothy braise or more time for thicker one.
- Stock, any type - 1 cup (sub water)
- Salt - 1/4 tsp
- Butter - 2 Tbsp
- Couscous, uncooked - 3/4 cup
- Carrots - 8 oz , chopped
- Turnips - 12 oz, chopped
- Onions, medium - 1, sliced
- Garlic - 3 cloves, chopped
- Ginger, fresh - 1/2 tsp, grated
- Paprika, smoked - 1 tsp
- Thyme, dried - 1 tsp
- Coriander, ground - 1 tsp
- Mustard, dry (opt) - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Parsley, fresh (opt) - 1Tbsp, chopped
- Beans, kidney (15 oz / 397g) - 2 cans, drained and rinsed
- Stock, vegetable - 2 1/2 cups
- Soy sauce, low-sodium - 1 Tbsp
- Tomato paste - 2 Tbsp
- Lemon juice - 2 tsp
- Carrots / Turnips / Onions / Garlic / Ginger - Prep as directed. Combine carrots, turnips, and onions in one container. Store garlic and ginger in a second container. (Can be done up to 5 days ahead)
- Make couscous - Combine stock, salt, and butter in a saucepan. Cover and bring to boil. Remove from heat. Stir in couscous and cover with lid. Let stand for ~5 minutes before fluffing with a fork. (Can be done up to 5 days ahead)
- Make spice blend - Combine paprika, dried thyme, ground coriander, dry mustard, and red pepper flakes. (Can be done up to 5 days ahead)
- Parsley (if using) - Chop parsley.
- Beans - Drain and rinse.
- Place a Dutch oven with some oil over medium heat. Add carrots, turnips, and onions with some salt and saute until soft, 4 to 5 minutes.
- Stir in garlic, ginger, and spice blend until fragrant, ~1 minute. Stir in stock, soy sauce, and tomato paste. Bring to a boil.
- Stir in beans and reduce to a low simmer. Cover and simmer until vegetables are soft, 15 to 20 minutes. If the stew is still very liquid-y, you can remove the lid and continue simmering for a few minutes more to let the liquid reduce.
- If couscous was made ahead, reheat in the microwave.
- Stir lemon juice into stew. Taste and season with some salt and pepper.
- Divide couscous between shallow serving bowls. Ladle stew over top. Top with parsley. Enjoy!
Used beef stew meat so I just added more stock to make it more of a stew and just omitted the couscous . Used the crock pot - super easy to throw together.1 Helpful
This recipe has such potential! For taste, it gets a 4-5, but I am taking a star off because I think the cooking instructions need to be adjusted, with more detail (at least for the oven version, for which I used a dutch oven in a gas convection oven). Like some others, I skipped the cous cous and subbed the turnips with potatoes due to personal preference. My main issue with the recipe is the brisket instructions. For me, my piece of brisket was about 2.5 lbs. For seasoning it, I made a spice rub with the suggested spices and upped the quantities for all the herbs and spices. The brisket had about six sides to sear and 4 minutes per side was too long - I ended up searing 1-2 minutes on each side. I had never cooked brisket before, so followed the cooking instructions as written once it got in the oven (though lowered temp by 25 degrees due to having a convection oven). I peeked at it about an hour and a half into cooking and it looked pretty cooked. I checked the internal temp and it was near 200. I panicked a bit because I am used to having internal temps be lower for beef. I did some googling and learned that 200 degrees for an internal temp can mean a brisket is done, though it can also go a bit higher and there is a range of recommended internal temps. I also learned that this recipe cooks the brisket at a higher temp for longer than many other recipes. I almost took the brisket out at this 90 minute point, but ended up deciding to trust the Cook Smarts directions and cook it for the full 3 hours. I was tempted to reduce the temp at the 90 minute point, but decided against it, as I wasn't confident and was trusting the instructions. Unfortunately, the brisket turned out to be dry, tough and too well-done for my taste. If I were to make this again I would probably cook it at a lower temp and do some more research on cooking brisket to come up with a better cook time-temp combo. Would be helpful in the future with a recipe like this to have internal temp guides for if you want medium vs. well done, etc. Luckily, the potato-carrot-onion combo, as well as the reduced sauce, were DELICIOUS and the sauce poured on the brisket helped it go down easier. This would have been delicious had it not been for the overcooked brisket.0 Helpful
We loved this! Great flavors. I think I about doubled the carrots, and added the carrots and turnips in a few hours after starting the slow cooker (I don't like soggy carrots!)0 Helpful
This recipe was not for me. Much preferred this week's shepherd's pie stew recipe as a go-to slow cooker meal. The turnips really ruined it for me, but that's a personal taste thing. The meat turned out tender, which helped make it edible.0 Helpful
Did not work in instant pot, dry dry dry meat and threw most away. Veggies so mushy and inedible. Really frustrating and disappointing meal.0 Helpful
Messy but great and fast.0 Helpful
Really liked it overall. I wish there was more quinoa and the brisket wasn’t quite as tender as I expected. It could have been the cut of meat that I got though.0 Helpful