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Braised Kidney Beans with Root Vegetables
with carrots / turnips / couscous

Active: 40 Total: 40
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.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Couscous:
  • Stock, any type - 1 cup (sub water)
  • Salt - 1/4 tsp
  • Butter - 2 Tbsp
  • Couscous, uncooked - 3/4 cup
Braised Kidney Beans with Root Vegetables:
  • 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

Prep

  1. 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)
  2. 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)
  3. Make spice blend - Combine paprika, dried thyme, ground coriander, dry mustard, and red pepper flakes. (Can be done up to 5 days ahead)
  4. Parsley (if using) - Chop parsley.
  5. Beans - Drain and rinse.

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Make

  1. 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.
  2. Stir in garlic, ginger, and spice blend until fragrant, ~1 minute. Stir in stock, soy sauce, and tomato paste. Bring to a boil.
  3. 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.
  4. If couscous was made ahead, reheat in the microwave.
  5. Stir lemon juice into stew. Taste and season with some salt and pepper.
  6. Divide couscous between shallow serving bowls. Ladle stew over top. Top with parsley. Enjoy!

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