February 12, 2025
A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa. |
Black "turtle" beans are a variety of Phaseolus vulgaris or common bean that's very popular in the Americas, where the species originated. The beans are now eaten around the world and known as karuppu kaaramani in Tamil, frijoles negros in Spanish and feijão preto in Portuguese.
This recipe comes to us from one of our favourite pulse cookbooks, Beans, Peas & Everything In Between by Vicky Jones. Vicky takes inspiration from traditions and flavours all around the world in more than 65 delicious, nutritious recipes for beans, lentils, and other pulses that are as wholesome as they are tasty.
Serves 4 to 6
Ingredients
For the Sofrito:
For the salsa:
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Method
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Beans, Peas & Everything In Between by Vicky Jones, published by Ryland Peters & Small. Photography by William Reavell © Ryland Peters & Small.
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April 03, 2025
This fresh, aromatic dish is perfect for late spring evenings. The well-rounded combination of creamy white beans, sweet fennel, zingy lemon and bitter greens is best enjoyed with some crusty bread and a glass of white wine.
March 27, 2025
Eden's latest recipe is inspired by the Catalan method of adding dry or fried bread to dishes to thicken sauces and make them more luxurious. Paired with the briny and acid dressing, this is a great way to eat beans, not at all heavy but both savoury and bright. Best served with salad and bread – double bread! – why not?
March 14, 2025
Sikil Pak is a deliciously nutty and moorish traditional Mayan dip made from toasted or roasted pumpkin seeds and charred tomatoes. Serve alongside freshly fried totopos (tortilla chips) with a margarita if you fancy.
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