Beetroot + Red Kidney Bean Stew with Feta + Walnuts
HUGE thanks to Alissa for sharing this exclusive recipe from her new cookbook: Kapusta. Alissa is a food writer, cook and historian specialising in Eastern European food culture. It features the queen of her kitchen – the beetroot – and also marries other undeniably perfect ingredients together – red kidney beans, walnuts, earthy coriander and smoky paprika with tangy and creamy feta.
Source: Bold Bean Co
Ingredients
- x 570g jar Queen Red Beans with their bean stock, or 2 x 400g tins Kidney Beans
- Vegetable oil, for frying
- onions, cut into half-moons
- garlic cloves, finely chopped or grated
- ground coriander
- smoked paprika
- ⁄2 tsp chilli powder
- medium beetroots , peeled and cut into thin wedges
- pomegranate molasses, or 1 tbsp balsamic vinegar with ½ tsp honey or maple syrup
- chard or spinach
- walnuts, roughly chopped
- feta, crumbled
- A handful of fresh dill
- Crusty bread, to serve