Kidney Bean Yassa
with avocado and cucumber salad / rice
This flavorful dish is popular throughout West Africa and has layers of tart and spicy flavor. Don't rush the step to cook the onions - let them get sweet and super tender before adding the other ingredients.
Smarts: While Scotch bonnet peppers are the traditional ingredient for adding spice to this dish, red pepper flakes or even your favorite hot sauce stand in well.
- Rice, uncooked white or brown - 1 cup
- Garlic - 3 cloves , chopped
- Ginger, fresh - 2 tsp , grated
- Onions, medium - 2 , thinly sliced
- Vinegar, apple cider - 1/4 cup
- Lemon juice - 3 Tbsp
- Oil, cooking - 3 Tbsp + 1 Tbsp
- Red pepper flakes - 1/2 tsp (more or less to taste)
- Lemons - 1 , wedges
- Beans, kidney (14 oz / 397 g) - 2 cans , drained and rinsed
- Mustard, Dijon - 1 tsp
- Bay leaf - 1
- Stock, any type - 1/2 cup
- Green olives, whole or sliced (opt) - 1/2 cup
- Vinegar, red or white wine - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Honey - 1/2 tsp
- Oil, olive - 2 1/2 Tbsp
- Cucumbers - 12 oz , cubed
- Avocado - 1 , cubed
- Mixed greens - 8 oz (sub any type of salad greens)
Rice - For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make Yassa sauce - Combine apple cider vinegar, lemon juice, first portion of cooking oil, and red pepper flakes. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together red wine vinegar, mustard (portion for salad), and honey. Add olive oil while whisking. (Can be done up to 5 days ahead)
Lemons / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
Avocado - Cube avocado.
Beans - Drain and rinse.
Heat a Dutch oven or large saucepan with second portion of cooking oil. Add onions and season with some salt. Saute until golden brown, 12 to 15 minutes. (Note: Add a splash of water if the pan starts to look dry or the onions stick.)
Add garlic, ginger, mustard (portion for Yassa), bay leaf, sauce, and stock. Bring to a simmer. When liquids are simmering, add beans.
Simmer onions and beans until the liquids are reduced by about half and the beans are heated through, 5 to 7 minutes.
Remove bay leaves and stir in olives (if using). Taste and season with some more salt if needed.
Toss mixed greens, avocados, and cucumbers in vinaigrette until dressed to your liking.
If rice was made ahead, reheat in the microwave.
Serve bean Yassa over rice with salad on the side and lemon wedges for squeezing over top. Enjoy!