Beans with vegetables and spices
4 servings
50 minutes
Beans with vegetables and spices is a vibrant dish of Chinese cuisine that embodies the harmony of flavors and textures. The rich aroma of coriander and cumin enriches the tender beans, while sweet pepper and carrot add freshness and a hint of sweetness. Historically, such dishes emerged as simple, nutritious food capable of warming and satisfying. Thanks to the spices, it gains an Eastern sophistication that pairs perfectly with rice or noodles. Bay leaf adds depth to the flavor, while olive oil finishes the composition with a light velvet touch. Beans are rich in protein and spices are packed with antioxidants, making this dish not only tasty but also healthy. It’s an excellent choice for those who appreciate balanced and aromatic food that can be served as a standalone dish or as a side to meat or fish.
1
Boil the pre-soaked beans with a bay leaf until almost cooked. Grate the carrot on a coarse grater, chop the onion, and slice the bell pepper.
- Beans: 1 glass
- Bay leaf: 2 pieces
- Carrot: 1.5 piece
- Onion: 0.5 head
- Sweet pepper: 2 pieces
2
Stew the vegetables with a small amount of water for 5-7 minutes.
- Onion: 0.5 head
- Sweet pepper: 2 pieces
- Carrot: 1.5 piece
3
Grind coriander and cumin in a mortar, add salt to taste, and pepper if desired. Add the beans and cook for another 10 minutes. Add the chopped tomatoes, mix well, and salt again if needed.
- Coriander seeds: to taste
- Cumin (zira): to taste
- Salt: to taste
- Beans: 1 glass
- Tomatoes: 2 pieces
4
Turn off and let it sit for 5-10 minutes. Drizzle with olive oil before serving.
- Olive oil: to taste