Bean Stew

PREP DETAILS

YIELD 6-8 servings

INGREDIENTS

• 1 c uncooked cranberry or pinto beans

• 6 tbsps olive oil

• 2 red onions, finely chopped

• 3 cloves garlic, minced

• 1/2 tsp turmeric

• 1 tsp coriander

• 1 tsp salt

• 1 tsp paprika

• 1 tsp fennel seeds

• 1 tbsp red curry paste

• 1 tsp salt

• 1 tsp ginger powder

• 2 plantains, peeled, halved and cut into 1-in cubes

• 4 tomatoes, diced

• 2 c baby spinach

• 1 lime, juiced

METHOD

1. Place beans in a bowl covered with cold water, let soak refrigerated for 8 hours. Strain and set aside. Or place beans in a medium pot and cover with water, bring to a boil, remove from heat and let sit covered for 1 hour. Strain.

2. Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add the onion, garlic, turmeric, coriander, paprika, fennel seeds, red curry paste, salt and ginger powder and sauté until onions are translucent, about 4 minutes. Add the beans and 4 cups of water and bring to a simmer; simmer for 1 hour or until beans are just tender.

3. Add the plantains, 1 cup of water and simmer for another 40 minutes, then add an additional cup of water and the tomatoes. Simmer until tomatoes are softened, about 20 minutes. Fold in the spinach and simmer until wilted, about 4 minutes. Season to taste with salt, pepper and lime juice. Serve with rice.