Black Turtle Beans and Vertes Lentils

A community recipe by schefflera

Not tested or verified by Nigella.com

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Introduction

This is a perfect meal for when it's cold and rainy outside, or when you're busy with other stuff. Cooking time approx 90 minutes.

Ingredients

Serves: 0

Metric Cups

250 grams black turtle beans
250 grams green lentils
pepper
½ teaspoon salt
1 teaspoon curry powder
¼ teaspoon turmeric
1 teaspoon paprika
½ teaspoon chilli powder
½ tin chopped tomatoes
50 millilitres olive oil
57 grams butter
1 garlic (sliced or chopped)
1 teaspoon black cumin
1 bunch fresh coriander

9 ounces black turtle beans
9 ounces green lentils
pepper
½ teaspoon salt
1 teaspoon curry powder
¼ teaspoon turmeric
1 teaspoon paprika
½ teaspoon chili powder
½ tin diced tomatoes
1¾ fluid ounces olive oil
2 ounces butter
1 garlic (sliced or chopped)
1 teaspoon black cumin
1 bunch cilantro

Method

Black Turtle Beans and Vertes Lentils is a community recipe submitted by schefflera and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

The instructions on the packet for the black turtle beans state that they should be soaked for a minimum of 8 hours. However, I have cooked them without soaking and it's been fine. If you soak them overnight, the cooking time will be reduced by about half.

Wash the beans and put them into a big pot with a lid. Pour in water (boiled or cold) to cover the beans, plus an extra two inches. Add the salt and spices. If you like garlic, add a few whole cloves now. Cover the pot and leave to cook.

Every 15 mins or so, check that the water level hasn't gone down too much and give the beans a little stir. Boil a kettle of water and add some to the cooking beans when needed. I usually have the heat turned up quite high for the first 45 minutes, then gentler, until finally just a simmer for the last 15 minutes but you should do what you are comfortable with. Just a gentle constant heat (for a longer time) is safe and simple. Check that the beans are soft and cooked all the way.

During the last 10 minutes of cooking, I chop up a lot of garlic, usually a whole one (but just a few cloves are enough). Put this into a frying pan with the olive oil, butter and cumin seeds. Heat gently until the garlic is golden brown. Carefully add all of this into the cooked beans. Now add all of the chopped coriander. Serve this with garlic bread, fresh naan or basmati and wild rice. Yummy.