Description
A different way to enjoy beans.
Ingredients
Scale
- 1 lb kidney beans
- 2 stalks celery
- 2 large carrots
- 5 garlic cloves
- 2 large yellow onions
- 3 tbsp lard
- 1 fresh bay leaf
- 2 tsp ground coriander
- 2 tsp maple or date syrup
- 1 tsp tomato paste
- 25 g (0.88 oz) balsamic vinegar
- 190 g (6.7oz) chopped walnuts
- 2 tbsp extra-virgin olive oil
- Fresh cilantro to garnish
Instructions
- Begin by soaking the beans in three times the amount of water in a container overnight in the refrigerator.
- The following day, drain the beans and rinse under cold water. Place in a large pot and fill with cold water. Add 1 celery stalk, 1 carrot, 1 onion and 2 cloves go garlic and bring to a gentle simmer. Keep simmering the beans until thoroughly cooked. You should be able to mash them easily with a fork once cooked.
- While the beans are cooking, proceed with dicing the remaining celery, carrot, onion, and garlic and set aside. Drain the beans and save the cooking liquid.
- Preheat a large pot over medium heat and add lard followed by the diced vegetables and the bay leaf. Cook over medium heat for 5-10 minutes stirring often.
- Add the beans, coriander, date or maple syrup and tomato paste to the pot and continue cooking with the vegetables for 3-5 minutes.
- Add the balsamic and with a masher or a fork mash the beans to a rough consistency.
- Gradually add the bean cooking liquid stirring continuously until you reach the consistency of a thick soup.
- At this point, remove from the heat and add the walnuts.
- Drizzle generously with extra-virgin olive oil and garnish with fresh cilantro leaves. Serve hot alongside thick slices of toasted whole-wheat sourdough.