Tandoori White Beans with Mint & Coriander Relish (Slow Cooker)
Beans freeze like a dream, making this one essential for your freezer stash. My one piece of advice? Don’t forget the salt. It performs some funky alchemy between the sodium ions and the cells of the bean skin, making sure they keep their glorious shape throughout the longer cooking time.
The first time you cook this, I suggest you check on it around the 5-hour mark to see if it needs any more liquid – just a splash of stock should do it. Give it a stir, then leave it well alone.
If you are concerned about the lectin in dried beans, see my tips below.
Ingredients 18
700 g dried white beans, rinsed
Relish
1 bunch coriander leaves, small
1⁄2 bunch mint leaves, small
1⁄2 onion, small, diced
2 cloves garlic, chopped
1 tsp ginger, finely grated
1 tsp Kashmiri chilli powder
1 tbsp lemon juice
1 tsp cumin seeds, toasted
Braising Liquid
1 tbsp ginger, finely grated
1 tbsp garlic, finely chopped
1 tbsp tandoori paste
1⁄2 tbsp ground cumin
1⁄2 tbsp ground coriander
1 tsp garam masala
1⁄2 tsp ground turmeric
500 ml vegetable stock, plus extra if needed
Pinch salt, generous
To Serve
coriander leaves (cilantro leaves)
mint leaves
200 g yoghurt, optional
naan
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Method 4
For the relish, add the , , , , , , , and to a blender and blitz to combine. You still want some texture, so don’t overwork it; you’re looking for a chunky pesto style rather than a sauce. Cover and pop in the fridge until you are ready to use it.
Rinse your thoroughly, then add to the bowl of your slow cooker with the grated , chopped , , ground , ground , , ground , and , along with a generous pinch of .
Give everything a good stir, then close the lid and cook on low for 8–10 hours. If the seem a little too thick, add more stock or water to loosen. The first time you cook this, I suggest you check on it around the 5-hour mark to see if it needs any more liquid – just a splash of stock should do it. Give it a stir, then leave it well alone.
Plate the tandoori beans and top with the relish, extra coriander, mint and . Serve with naan.
Katrina Meynink's tips
In this book I have used dried white beans and chickpeas, among other pulses. I haven’t soaked them overnight. Instead, I let the slow cooker do the breaking down for me. This is contentious because there is some concern around the possibility of food poisoning from beans, which contain the plant lectin phytohaemagglutinin. This protein can be toxic at high levels, so the usual advice is to soak your beans in cold water overnight and boil them briefly before using. However, the beans I have used in these recipes have the lowest rate of lectin across all bean varieties, and most of the newer generation of slow cookers run at higher temperatures, eliminating the risk of food poisoning. To be safe, I recommend boiling your dried legumes for 10 minutes before proceeding with this recipe.
