Cari de Haricots Blancs (Haricot Bean Curry) is a traditional Réunionnaise recipe for a classic vegetarian curry of cooked haricot beans stewed with garlic, black peppercorns, quatre epices, thyme and turmeric. The full recipe is presented here and I hope you enjoy this classic Réunionnaise version of: Haricot Bean Curry (Cari de Haricots Blancs).
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Ingredients:
300g haricot beans
10 black peppercorns
salt, to taste
3 garlic cloves
2 sprigs of thyme
1 tsp Quatre Epices
1 large onion, chopped
1/2 tsp turmeric
oil for frying
Method:
Pick over and wash the haricot beans. Place in a pressure cooker with 2 1/2 times their volume of water. Secure the lid, bring to pressure then reduce the heat to stabilize the pressure and cook for about 40 minutes, or until tender. Take off the heat and allow the pressure to reduce naturally.
In a mortar, crush together the garlic, salt and black peppercorns.
Drain the haricot beans and set aside.
Heat 4 tbsp oil in a pan. Stir in the onion and fry for about 8 minutes, or until browned then add the crushed garlic mixture, the quatre epices and the thyme. Stir to mix then add the beans and stir to combine.
Add 200ml water, bring to a simmer then cover the pot and cook for about 15 minutes, or until almost all the water has evaporated away. Serve hot.
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