The thought of making any bean dish can sometimes seem a bit tedious and time-consuming. It does take a while to cook these nutrient packed jewels as well as a bit of creativity as far as flavors are concerned, but all is possible! It’s not that far different from cooking a roast. Legumes and pulses are packed with protein and nutrients, they don’t need to be refrigerated, they cost very little, are full of fibre for good digestion, are best yet are extremely friendly on the environment to cultivate.
To get the most out of your legume or pulse always soak overnight (or longer). This will make them more nutrient dense and easier to digest. Beans need a good 8-12 hours for soaking, perfect for overnight. If you have a sensitive stomach you can soak them for a few day’s till they sprout before cooking. Just make sure you change the water everyday. You could also cook up a big batch and then freeze in portions to use when ready.
Check out the color of those beans…they’re so black they’re purple!!
I’ve added a bit of chorizo to this recipe just to give extra flavor, but you can omit it if you’re vegetarian as the sweet smoked paprika gives a delicious meaty flavor. You will need:
- 500 grams of soaked black turtle beans
- 3 sweet red peppers (Ramiro)
- 2 red onions (you can use white onions as well, I’m just obsessed with the red ones:-)
- 6 cloves of garlic
- 3 tablespoons of olive oil
- 2 tablespoons of sweet smoked paprika (smoked has a very different flavor to regular sweet paprika and is what gives this dish its flavor)
- 50 grams of chopped chorizo (optional if vegetarian)
- a handful of fresh coriander
- salt and pepper
- extra crushed garlic for the end
Dice the onions, peppers, garlic, and chorizo and gently fry them off in olive oil for about 5 minutes.
Add the sweet smoked paprika and cook for another minute.
Cook your beans in a lot of water for about 1 1/2 hours, topping up with water till cooked.
Once the beans are cooked add your pepper and onion mix and top up the water till it just reaches the top of your bean mix. Cook for another 20 minutes or so.
Note: I like to cook the beans separately for the most part and then mix with the rest, this way the onions and peppers are still a bit crunchy and have more flavour. You can choose to dump them together from the beginning if you want and add a few more fresh onions to it in the end.
Season with salt and pepper. I like to add another 2 cloves of fresh crushed garlic to give it a little kick. Garnish with fresh chopped coriander and a squeeze of lemon and a bit of olive oil. Serve with rice or eat on its own.