‘this is a vegetarian, gluten free recipe and I garnish with a mix of finely diced colorful vegetables, turtle beans that have not been pureed and yoghurt. Turtle beans have become one of my favorite ingredients and they are full of antioxidants and give a great flavor and consistency to soups and stews’
You will need:
200g black turtle beans
1 medium sweet potato, peeled and chopped
4 tablespoons olive oil
1 onion, chopped finely
a handful of fresh mint leaves
1/2 teaspoon paprika
2 cups stock
1/2 teaspoon honey
4 tablespoons fresh lemon juice
salt and pepper
1 large tomato, blanched and peeled
1/4 yellow bell pepper (finely diced and lightly sauteed)
1/4 orange bell pepper (finely diced and lightly sauteed)
fresh chopped coriander and mint
1/2 teaspoon of grated lemon zest
Soak the turtle beans for a few hours. Rinse and cook in enough water by bringing it to boil, then simmering until the beans are soft. To quicken the process add 1/2 teaspoon of bicarbonate of soda.
Drain the beans and keep aside 3 tablespoons for garnish.
Heat some olive oil in a large pot. Add the onion, garlic and chopped sweet potato. Add the spices, honey and lemon juice and stir. Add the stock, season, bring to boil and simmer until the vegetables soften up. Do not overcook. Turn off heat. Add the beans and use a hand blender to puree. Pulse the blender so that it is not completely smooth and there is some texture.
To serve reheat and garnish with dices fresh tomatoes, sauteed colored bell peppers, yoghurt, a hint of lemon zest and fresh coriander.
Ingredients are available for home delivery