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.
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
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
- 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.
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Make
- 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!
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