Tuesday, September 04, 2012

black turtle bean deliciousness

There is something about the process of soaking beans overnight and simmering til soft that makes me feel like a 'real' wholefood mama, you know virtuous that I didn't use canned beans. That said, my pantry is stocked with canned beans and legumes for those occasions when I want to make hummus instantly or want a quick lunch that isn't a sandwich.

Until this recipe I had never cooked black turtle beans. I am glad I have now and will return to this recipe. I hope you enjoy it too x

ps for the month of September I will be adding a spring clean note at the bottom of each post. If you are inspired to do each one by the end of the month you'll be feeling a little lighter in home, heart and mind.

Black turtle beans with sweet potato, greens and rice

200grams black turtle beans soaked overnight
1.5 cups chicken or vegetable stock
1 onion roughly chopped
2 cloves of garlic finely chopped
2 teaspoons ground cumin
2 teaspoons turmeric
1 dessertspoon coriander seeds, crushed in a mortar and pestle
1 tin diced tomatoes
1/2 medium size sweet potato, peeled and diced into bite size pieces
10-12 smallish green leaves (I used silverbeet, kale and spinach), washed and chopped
ground black pepper
Bragg's all purpose seasoning

Drain and rinse turtle beans.
Simmer in stock for 1.5-2 hours.
Melt a knob of butter in a heavy based pan and gently fry onion, garlic and spices.
Add sweet potato and tomatoes and gently simmer until sweet potato is tender.
Add in black beans and greens.
Turn the heat off and cover with a lid so that the greens wilt into the dish.
Season with black pepper and Bragg's.

Serve with basmati or brown rice and plain yoghurt.

Spring into spring: time to let go of any books you haven't read or will never read again. Someone out there is waiting for those cookbooks you've grown out of, those pregnancy books that served you well but your babies are in school now, those novels you loved but really will never read again. And good bye picture books too that are no longer favorites. I pulled 10 books off my shelf yesterday to return to friends! Go on you can do it.


  1. Oh Nikki, That looks so delicious, will definitely have to try. Just one question, I have noticed that you use Braggs a lot, just wondering why you use Braggs over Tamari or Shoyu for example. thanks lovely

  2. Hello lovely Jay, I use Braggs because it contains no salt. Last year when Pete and I did our 12 week cleanse we gave up salt and have since been using Braggs. I miss the crunch of the salt flakes we used to have. Since giving salt up though I have become very sensitive to saltiness in foods. I hope you enjoy the recipe xxx


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