Soak <quantity>250<unit>g</unit></quantity> of manteiguinha beans for 24h in the refrigerator

Trim, peel and slice <quantity>2</quantity> red onions

Trim peel and thinly slice <quantity>4</quantity> garlic cloves

Dice <quantity>2<unit>stalks</unit></quantity> of celery

Melt <quantity>½<unit>cup</unit></quantity> of butter in a casserole

Sauté sliced red onions until translucent

Add diced celery. Sauté until translucent

Add thinly sliced garlic

Saute on medium heat for 10m while stirring to cook vegetables through

Deglaze with <quantity>300<unit>ml</unit></quantity> of rosé wine

Simmer 3m to evaporate the alcohol

Add <quantity>500<unit>ml</unit></quantity> of vegetable stock

Add <quantity>1<unit>tbsp</unit></quantity> of garam masala

Add <quantity>1½<unit>tbsp</unit></quantity> of curry powder

Add <quantity>½<unit>tsp</unit></quantity> of madras curry powder and stir to incorporate

Add <quantity>250<unit>g</unit></quantity> of soaked manteiguinha beans

Add <quantity>1½<unit>cups</unit></quantity> of diced tomatoes

Cover the casserole and cook for 1h on low heat until beans are al dente

Remove lid, add <quantity>500<unit>g</unit></quantity> of cooked and shelled mussels and stir

Cover and cook for 5m to release mussel flavor

Add <quantity>120<unit>g</unit></quantity> of crème fraîche and stir to incorporate

Add flaky salt to taste

Zest <quantity>1</quantity> lime

Serve while hot

Garnish with <quantity>3<unit>sprigs</unit></quantity> of parsley

Enjoy!