Black turtle bean vegan stew

    1 hour 20 min

    My non vegan friends and family love this with a baked potato. You can use other beans but these small beans give this dish a lovely texture.


    Fife, Scotland, UK
    1 person made this

    Serves: 3 

    • 250g black turtle beans, soaked overnight
    • 1 teaspoon coconut oil
    • 2 teaspoons ground cumin
    • 4 medium cloves garlic, chopped
    • 1 large onion, chopped
    • 300g chopped tomatoes
    • 50g tomato puree
    • 2 teaspoons prepared English mustard
    • 50g molasses
    • salt and pepper, to taste

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Rinse beans under the tap before cooking then place in a large saucepan and pour in just enough water to cover. Bring the water to a simmer then cook until soft. Drain and reserve the liquid.
    2. Place the drained beans back in the pan over a low heat. Add the coconut oil and cumin and cook for 3 minutes over a low heat. Stir in the chopped garlic and onion cook followed by the chopped tomato, tomato puree, cooking liquid from beans, mustard, molasses and seasoning. Cook for 45 minutes over a low heat until everything has cooked together. Spoon into warmed bowls and serve hot.


    Spice this up with some chilli, cinnamon and dark chocolate serve in taco shells or wrapped in corn tortillas with green salad. You can also use preserved lemons and apricots serve it with pitta or cous cous either way its delicious and very nutritious.

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