Red Beans And Quinoa With Mint
serves 2-4
Here's a way to make simple canned red beans deeply flavorful. Quinoa is a gluten-free and whole grain substitute for the traditional bed of rice.
1/2 cup quinoa, rinsed and drained
1 cup water
1/4 teaspoon kosher salt
1 shallot, peeled
1 clove garlic, peeled
1-inch piece turmeric root, peeled (or 1 teaspoon turmeric powder)
1-inch piece fresh ginger, peeled
1/2 serrano chile
2 teaspoons ground cumin
1 tablespoon vegetable oil
1 24-ounce can kidney beans, rinsed and drained
1/2 cup low-sodium chicken broth
10 mint leaves, thinly sliced
prep: 10 minutes
total: 25 minutes
small saucepan
food processor
medium sauté pan
1. Put the quinoa in a small saucepan with 1 cup of water and 1/4 teaspoon of salt. Bring the water to the boil, then cover and reduce the heat to low. Cook until the quinoa expands and absorbs the water, 15-20 minutes. Remove the pan from the heat and keep it covered.
2. Meanwhile, prep all the ingredients except the mint. Put the shallot, garlic, turmeric, ginger, serrano, cumin and vegetable oil in a food processor and purée until smooth to make a spice paste.
3. Heat a medium sauté pan over medium-high heat. When it’s hot, add the spice paste and stir. Cook, stirring often, until it’s fragrant, 2-4 minutes. Add the beans and stir to coat with the paste. Add the chicken broth. Simmer until the sauce is thick and the beans are about to burst, 5-7 minutes. Stir in the mint and serve the beans over the quinoa.
2. Meanwhile, prep all the ingredients except the mint. Put the shallot, garlic, turmeric, ginger, serrano, cumin and vegetable oil in a food processor and purée until smooth to make a spice paste.
3. Heat a medium sauté pan over medium-high heat. When it’s hot, add the spice paste and stir. Cook, stirring often, until it’s fragrant, 2-4 minutes. Add the beans and stir to coat with the paste. Add the chicken broth. Simmer until the sauce is thick and the beans are about to burst, 5-7 minutes. Stir in the mint and serve the beans over the quinoa.
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