Recipe by Joanne Bruno
To survive this seemingly endless marathon of bleary wintry days, I need bowls of food that taste like summer. They must be full of bright flavors and colors to make up for all the grey that seems to abound. And, well, if they could also be warm and hearty that would be great. Because, well. I’m cold. Constantly.
This Peruvian bean bowl fits the bill perfectly. It’s a stick-to-your-bones stew that features the coconut-lime flavor combo in full force, so you can imagine that you’re lying on a beach somewhere sipping a pina colada while huddling under a blanket in your apartment with the heat on high.
Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well With Others
Recipe adapted from The Taste Space
Calories per serving: 280 per serving
Prep time: 5 minutes
Cooking time: 50 minutes
Total time: 55 minutes
1 cup dried adzuki beans, soaked overnight and cooked until tender
1 cup millet
3 tsp olive oil, divided
1 large onion , finely chopped
1 red pepper , finely chopped
7 cloves garlic, minced
1/4 cup lime juice
1 cup light coconut milk
1/4 cup cashews, soaked
2 tsp apple cider vinegar
1 tsp sea salt
2 cups chopped carrots
2 bunches swiss chard, leaves torn from the stems into strips
2 very ripe plantains , peeled and sliced
1. To cook the millet, bring two cups of salted water to a boil. Once boiling, add the millet. Reduce the heat to low, cover and simmer for 15-20 minutes or until the liquid is absorbed. Remove from heat and leave covered for 5 minutes. Fluff with a fork. Set aside.
2. In a medium skillet over medium heat, heat 1 tsp of the olive oil. Add the onion and brown for 10 minutes. Add the red pepper and cook for an additional 10 minutes. Stir in the garlic and cook for 5 minutes more.
3. Place the lime juice, coconut milk, cashews, vinegar, and salt in a blender. Add the onion and pepper sauce to the blender and blend until smooth.
4. Heat another tsp of the olive oil in the same skillet that you cooked the onion and pepper in. Add the carrots to the skillet and cook for 5 minutes. Add the swiss chard and saute, stirring frequently, until wilted. Add the cooked beans and red pepper sauce to the pan. Cook until heated through, about 5 minutes.
5. In a separate skillet, heat the final tsp of olive oil. Add the plantain slices to the pan and cook for about 3 minutes on each side or until cooked through.
6. To serve, plate the bean mixture atop a bed of the millet with the sliced plantains on top.