Ingredients
Serves two:
- 2 tbsp olive oil
- 1 large leek, sliced
- 1 clove of garlic, finely chopped
- 1 tsp coriander seeds
- a pinch each of ground turmeric and chili powder
- 1 can of red kidney beans (drained, approx. 230 g)
- 4 tbsp pitted green olives
- 1 can of baby corn cobs (drained, 200 g)
- 1 tbsp lemon juice
- fresh coriander leaves
To serve:
- pita bread
- lemon slices
Around here, in the Netherlands, we use a ghastly hybrid of English and Dutch—calling those beans “kidneybonen”—clearly afraid to admit that they actually look like little kidneys, a thought we’d rather avoid. As I tossed them into the pan, I was reminded of a dish of actual “kidneys in a pan” that I was served—back when I was a vegetarian—on a balmy summer evening at De Sherrycan on the Spui in Amsterdam. Quite intense! But then again, my penniless friend was treating me and wanted to spoil me. He poured my first-ever glass of sherry and ordered a bottle of Châteauneuf-du-Pape, which turned the whole experience into something truly delightful. You don’t need all that, however, to elevate Frijoles con maíz. It’s a bean dish from South America—the continent where most beans originate and where many ingenious ways of preparing them have been devised. What you taste is a blend of indigenous ingredients infused with flavors from Africa, brought by the many immigrants (enslaved people, from 1538 through the 19th century) who introduced new crops, took charge of their masters’ kitchens, and eventually became successful restaurateurs in their own right.
- Heat oil in a large frying pan over medium heat. Sauté the leek and garlic, stirring occasionally, until soft and translucent; sprinkle with the spices. Remove from the pan. Add the beans—along with their liquid—to the pan, then spoon the leek mixture into the center.
- Drain the olives and baby corn in a colander, then add them to the pan, arranging them around the beans; drizzle with lemon juice. Cover the pan, reduce the heat to low, and heat everything through gently.
- Before serving, sprinkle with coarsely chopped fresh herbs or greens. Serve with toasted pita bread and lemon wedges.
Wine: (Chilean) Chardonnay.
Menu suggestion:
- Starter: Avocado and celery salad (Apio con palta)—a classic Chilean dish, traditionally garnished with pomegranate seeds (a touch reminiscent of Middle Eastern cuisine). When not available, use chopped walnuts instead. Peel 2 stalks of celery using a vegetable peeler, then slice them very thinly. Toss with a dressing made from 1 tbsp olive oil, 1 tbsp mustard, and 1 tbsp lemon juice, seasoned with salt and pepper. Just before serving, fold in the flesh of 1 ripe avocado (scooped into small balls or chunks). Garnish with pomegranate seeds or coarsely chopped walnuts.
- Dessert: Pineapple slices topped with raspberries, finished with a splash of Cointreau.
