Turmeric Shallots with Crispy Buckwheat & Beans

Not everyone is a jammy shallot person, which means turmeric shallots with crispy buckwheat and beans might not seem like it’s for you. But I, I am vehemently a jammy shallot person, and I’m on a mission to make everyone feel the same. Jammy shallots are magic. They are soft, slightly sweet, filled with flavor, and have a unique texture and structure that is all their own. Shallots are the perfect vehicle for spice (hence this recipe), but they are also a vegetable-forward addition to a meal that still makes the meal feel rich, filling, and unique. And paired with buckwheat and beans? Well, these turmeric shallots become the full meal.

But this easy weeknight dinner doesn’t start and stop with shallots either. I always make the conscious decision to try to make my bowls full meals, so this shallot recipe is paired with an herby, sharp, and filling crispy buckwheat salad. In the salad is beans, because protein, of course! And also, because beans. What’s nice about these additions is they add the very necessary components of protein and carbs, but they also add a crunchy texture that perfectly balances out the shallots. Even if you are a shallot skeptic, this recipe might be the one for you to try.

What is turmeric?

Turmeric is a herbaceous flowering plant in the ginger family. Native to Southeast Asia, it has been used in Ayurvedic and traditional Chinese medicine for centuries for its anti-inflammatory properties (among other health benefits), but it’s also an important ingredient in many South Asian and Middle Eastern cuisines. You’ll see it commonly used in Indian cuisine, and it’s classic color and flavor in various traditional recipes is what got me hooked.

Typically used as a spice (instead of in its root form!) turmeric has a warm, earthy, somewhat bitter flavor you can’t recreate with other ingredients and a bright yellow color. It has a distinct flavor that can’t be easily substituted, so when I call for turmeric, you know it’s going to be good.

Ingredients for this jammy shallot bowl

With the exception of fresh herbs and perhaps our choice grain, one of the great things about this easy and healthy meal is that your probably already have most of the ingredients in your pantry. Here’s what you’ll need to make turmeric shallots with crispy buckwheat & beans:

• 1 cup buckwheat
• 1 15 oz. can of cannellini beans, drained and rinsed
• 1 tbsp extra virgin olive oil
• Kosher salt to taste
• 1 cup fresh cilantro
• 1/2 cup fresh dill, stems removed
• 2 tbsp red wine vinegar
• 1 lb shallots
• 1 large fresno pepper
• 1/4 cup extra-virgin olive oil
• 1 tsp turmeric
• 1/2 tsp each coriander and cumin
• 1 tbsp tahini, for serving

How to make crispy buckwheat and beans

The first step of this meal is crisping the base of our buckwheat and bean salad.

To start this process, space two racks evenly apart in the oven and preheat to 400°F. Cook the buckwheat per package instructions. Drain and spread out evenly on a baking sheet so that no pieces overlap.

Dry the cannellini beans, add them to a small food processor and pulse 3-5 times. Fluff with a fork to form bean “crumbles.” You can also skip this and just use whole beans, which will be a bit more soft, it’s up to you! Add the beans to a baking sheet.

Drizzle both the buckwheat and beans with up to 1 tablespoon of olive oil and season with kosher salt. Bake at 400°F for 25-30 minutes, or until the beans are puffed and the buckwheat is golden brown and crisp.

Do I have to make my buckwheat and beans crispy for this recipe?

This is a great question, and to be fair, you really don’t have to turn on your oven if you don’t see the need to. This is all due to my personal preference for crunch. I think jammy shallots on their own can be a bit, well, soft, and having a crispy, crunchy element to counteract it creates a really nice balance in a bowl. So while I highly encourage it, you don’t have to pull out your sheet pans, regular buckwheat and beans will do just fine.

Tips and tricks for making your beans crispy

I treat pre-cooked beans like boiled potatoes, when you rough up the surface area and add olive oil, you can get a marvelously crispy result when you roast them.

Here are a few tips to get your beans nice and crisp:

• Pulse them in the food processor only a few times, you don’t want to make a paste. Treat them like potatoes to give them juuuust enough texture.
• Drizzle them with olive oil, but not too much. You’ll see the recipe calls for only 1 tablespoon. This is enough to coat the beans but not drown them, which will make sure you get the best result with these crispy beans!
• Don’t be afraid of the oven! You might think 25 minutes is a bit long in such a hot oven, but pushing the beans right to the edge really gets you a golden brown, extra crisp result.

What else can I do with crispy buckwheat and beans?

You’ll have an abundance of buckwheat with this recipe, and while I’m certain you’ll use it all to pair with these turmeric shallots, there are a bunch of other uses for crispy buckwheat. Here are a few of my favorites:

• Top soups with them! I love the extra crunch.
• Use them on salads, you’ll see one of my favorites here.
• Save them for toast toppings, an avocado toast would love the extra hit of crunch.

Preparing the crispy buckwheat salad

While the beans and buckwheat are baking, prepare the other ingredients for our salad. Finely chop the cilantro and dill and add them to a large bowl. Add in the vinegar, stir, and set aside.

When the beans and buckwheat are out of the oven, add them in with the herbs and vinegar and stir to combine. Taste and season if needed, then set aside.

How to make jammy turmeric shallots

How do we prepare the star of this dish? I’m pleased to inform you the process is incredibly easy, and the payoff is great.

First, peel and halve the shallots and halve and deseed the pepper.

In a large sauté pan over medium heat, add 1/4 cup of oil, the turmeric, coriander and cumin. Add the shallots, cut side down and sear for 3-4 minutes or until dark golden. Flip and move the flipped shallots to the edge of the pan where there’s less heat, and add the next batch to the center. Repeat this step until all the shallots are seared. Add the fresno pepper in with the final batch. Once all the shallots are cooked, stir and cook another 3-4 minutes to get the shallots all jammy. Season with kosher salt as needed.

To serve this dish, add the crispy buckwheat salad to plate and pile high with the turmeric shallots. Drizzle tahini on top for richness. Eat warm!

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