Description
Black turtle beans are a staple in Latin American and Mexican cooking. These beans have all the goodness, packed full of protein, fibre, zinc and copper, as well as being one of the top beans for antioxidants.
They’re commonly used in chillis, as a filling for wraps or blended to a refried bean paste for nachos or quesadillas.
They’re the awesomely unexpected rich and creamy gluten-free filler for brownies. So just for you, we’ve linked in a tried, tested and much-loved recipe from the Minimalist Baker for Vegan and gluten-free black bean brownies.
Ingredients: Black Turtle Beans (100%)
How to prepare: Soak the beans for 8-10 hours, or overnight. Soak for no longer than 12 hours as this can decrease nutritional value and flavour. Cook for around an hour or until soft. Beans will cook more quickly and be easier to digest if they are soaked first.
Quick-soaking tip: Put the beans in a pan of water, bring to the boil and simmer for 2 minutes. Take off the heat, cover and stand for 1 hour. At the end of the hour, discard the water and cook the beans as per your recipe.
Please note: Undercooked beans can cause intestinal distress so make sure that the beans are all the way cooked before you serve them
