Ingredients with Measurements:
- 1 cup dried lablab beans
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound mushrooms, sliced
- 1 can diced tomatoes (14.5 ounces)
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the lablab beans and soak them in water overnight. Drain and rinse the beans before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the cumin, smoked paprika, oregano, salt, and black pepper to the pot and stir to combine.
4. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 8 minutes.
5. Add the diced tomatoes, vegetable broth, and soaked lablab beans to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beans are tender.
6. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 10 minutes (plus overnight soaking time for the beans)
- Cooking time: 1 hour
Temperature:
- Medium heat for sautéing and boiling, low heat for simmering
Serving size:
- This recipe serves 4-6 people
Nutritional information:
- Calories: 250
- Fat: 7g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 13g
Substitutions for ingredients:
- You can use any type of dried beans instead of lablab beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add diced carrots, celery, or bell peppers to the stew for extra flavor and nutrition.
- Use different types of mushrooms, such as shiitake or portobello, for a different flavor and texture.
- Add a can of chickpeas or lentils to the stew for extra protein.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Use a wooden spoon to stir the stew to prevent the beans from breaking apart.
- Taste the stew and adjust the seasoning as needed before serving.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the stew in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro, chopped green onions, or a dollop of sour cream
Pairings:
- Serve the stew with crusty bread or rice.
Suggested side dishes:
- A simple green salad or roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth or water to thin it out.
- If the beans are still hard after 1 hour of cooking, continue to simmer the stew until they are tender.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
Food history:
- Lablab beans, also known as hyacinth beans, are a popular ingredient in Indian and African cuisine.
Flavor profiles:
- This stew is savory and slightly smoky, with a hint of spice from the cumin and paprika.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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