Coriander broth with beans, greens and chili crisp
A vibrant quick and easy recipe for coriander broth with beans, greens and chili crisp from Bloeme Burema's Briljante Bonen (Brilliant Beans) cookbook.
Equipment
- 1 Large pot with a thick bottom
- 1 large pot or bowl
- (stick) blender
- 2 Sieve ideally two, with one being super fine
Ingredients
- 4 C - 1 l water
- 1 T salt
- 1 bunch coriander about 80 g - coarsely chopped
- 14 oz - 400 g spinach frozen or fresh
- 5 cloves garlic finely chopped or grated
- 1.4 oz - 40 g ginger grated
- salt and pepper to taste
- lemon juice to taste, see notes
- 2 C - 500 g black eyed peas from a tin or jar, rinsed
- 2 bok choy white part cut into half moons, leaves coarsely chopped
Instructions
- Bring 4 C - 1 l of water to the boil with 1 t salt.
- Once the water has come to the boil add the coriander, spinach, garlic and ginger and allow to cook gently for 2 minutes.
- Pour everything into your blender or use a stick blender to blend the mixture to a smooth consistency.
- Pour the mixture through a sieve into a second pot or bowl. You may need to spoon the mixture round to get all of the liquids out. Then pour the liquid through (ideally an even finer) sieve into the pot you started in. Be sure to press out as much of the liquid as you can.
- Taste and adjust the flavor with salt and pepper and lemon juice (see notes). Add the beans and gently heat the beans in the broth before adding the chopped bok choy whites and cook for another 2 minutes.
- Add the coarsely chopped bok choy leaves and allow to wilt.
- Serve immediately and add chili oil to taste.
Notes
- I would say with some good bread this would serve 2 as a main, or 4 as a starter.
- I halved this recipe, which also worked out fine.
- If you make this recipe ahead of time, don't add the lemon juice until you're ready to serve as it will discolor the broth and it won't look as nice. Without the lemon juice the broth will keep it's gorgeous shade of green for about 2 days.
- Don't be like me and rinse your blender immediately, or you will have a hard time getting all those tiny specs of coriander and spinach out.
- If you're cooking beans from scratch, you will need about 200 g - 0.45 oz of dried beans. While Bloeme does give a method for cooking beans from scratch, there are so many roads to Rome I suggest you Google or use your preferred method for doing this.
- Bloeme uses black eyed peas, I used black beans, but you can probably make this with any bean that tickles your fancy.
- Bloeme uses bok choy, I used nappa cabbage, you can also use Swiss chard or kale (though you may want to adjust cooking times for those).