I love black beans, when I was child a used to eat just black beans with rice or with plantain and white cheese for lunch. For breakfast, my mom used to make some arepas (corn bread) and we filled them with these amazing pulses.
Pulses provide a valuable source of protein, iron, some essential fatty acids, soluble and insoluble fibre and micronutrients. When you are eating pulses try to combine them with other plant based protein sources such as grains in your everyday diet and you can obtain adequate amino acids due to their complementary amino acid profiles.
- 500 grain dried turtle beans or black beans.
- 1 litre vegetable stock.
- 2 red peppers, washed and deseed.
- 3 peeled garlic cloves.
- 6 spring onions, washed.
- 1 onion, peeled.
- 1 cup tomate passata.
- cumin powder (to taste).
- fresh water.
- pinch of salt.
- Pour the vegetable stock into the blender and add: peppers, garlic, spring onions and onions. Mix together.
- Wash the beans thoroughly in a sieve first, keeping an eye out for any small stones or ‘foreign’ material. Drain, rinse thoroughly.
- Place the beans in the press cooker. Pour in the stock and water (if it necessary), close the lid and bring up to high pressure.
- Season with cumin and pinch of salt.
- Bring to the boil.
- Cook for 45 mins, turn off the heat and then release the pressure quickly.
Other way to cook your beans, soaking them overnight in plenty of fresh cold water and refresh before cooking. Place drained soaked beans in a saucepan and cover with fresh cold water about two to three times the volume of the legumes. Bring to the boil and boil briskly for 10 minutes. Reduce heat and simmer gently for remaining time or until cooked and tender.