Wednesday, May 21, 2008

Celestial Black-Turtle Beans


A warning to the fast-food enthusiast: this recipe is not fast!
In fact, it is the classic slow-food recipe, best left simmering gently on the back burner all afternoon. Perfect for the colder winter days and packed full of nourishment, these Celestial Black Turtle Beans create a warm feeling throughout the whole house as they bubble gently, releasing their goodness and aroma.

Based on a recipe by Celestina Swanson of Swansisters Fine Teas.

Celestial Black Turtle Beans Ingredients:
2 cups black turtle beans
10 cm piece of wakame seaweed
1 onion finely chopped
3 anchovies (optional)
2 cloves garlic
1/4 cup olive oil
2 cups pumpkin, chopped

1 small carrot, sliced (or optional: stamped into celestial star-shapes)
2 tablespoons ground cumin
1 tablespoon Mexican red chilli powder
2 tablespoons salt, added to taste
water, lots of water.

Soak beans over-night in fresh water with broken pieces of wakame seaweed. Beans cook faster, are more digestible and have a creamier texture when pre-soaked and the seaweed neutralises the enzyme that causes the gas that beans have a reputation for. Rinse the beans a couple of times during soaking and discard the purple soaking water.

When ready to cook, generously cover beans with fresh water and cook on low heat for 2-3 hours, adding extra water if necessary. When the beans begin to soften, add all other ingredients and continue to cook until creamy inside but still unbroken. The cumin especially improves the digestibility and enhances the flavour of the beans. Add more water as necessary as older beans tend to need longer cooking times and all beans vary in size.

This is the prefect recipe for a slow cooker, where you can 'set and forget' for a whole afternoon of simmering. And like many of these kinds of recipes, these beans are even better the next day.

When beans are ready to serve, garnish with fresh Avocado and Coriander Salsa and enjoy.

Avocado Salsa Ingredients:
1 avocado, diced
1 small red onion, sliced finely
1 small tomato, diced finely
1 cup fresh coriander, chopped roughly
1/2 lemon, juiced
1 clove garlic, minced
1 teaspoon of carob molasses or brown sugar

Gently scatter the avocado, onion and tomato together in a serving bowl. Combine garlic, lemon juice and carob molasses into a dressing and drizzle over the avocado mix. Serve immediately with the Celestial Black-Turtle Beans.



Alex Grant said...

I love Black Bean Soup! Thanks Kyle

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