>>Check out the updated version of this recipe: Easy Mexican Black Beans Recipe <<
Every now and then everybody needs a Mexican fiesta night in their home. A Latin meal gives me cheer whenever I need a pick-me-up and hopefully the aromas, flavors and textures of Latin American cooking do the same for you as well. One option to fulfill the need for a fiesta is to have tacos; another is burritos; yet another is enchiladas. While tacos, burritos and enchiladas all appeal to my Latin-American taste buds, Latin Turtle Beans appeal to both my reason and taste buds. You see, Latin Turtle Beans are not only delicious and give a shout out to their ethnic roots, they are also healthy and simple to make. The herbs and spices give robust flavor, the tomatoes give delectable moisture, the beans give necessary volume and the carrot rounds out the nutrition profile by adding Vitamin A.
Feel free to twist this recipe to make it suit your fancy. Add some jalapeños. Throw in a chopped bell pepper. Heck, even throw in a surprise such as finely chopped cauliflower. All that is necessary for your next Latin night is this recipe, your old Juanes CD and your dusty sombrero. ¿Listo? ¡Perfeto!
Break out your inner Latino along with this recipe to create a fun filled (or at least spicy, nutritious and mouth-watering) night at home with family and/or friends. Latin Turtle Beans can be used as a main meal on top of brown rice, as vegetarian option for burritos, taco in a bag or tacos or as a bean dip for tortilla chips. Enjoy Latin Turtle Beans warm or cold for a meal or appetizer filled with life and flavor. ¡Olé!
Vegan and free of added sugar, salt, oil, gluten, soy, nuts and seeds
Reasons to love this recipe: ethnic food, spicy, nutritious, uses lots of spices and herbs, ready in 30 minutes or less
- 4 large tomatoes, diced
- 1 carrot, grated
- 300 grams uncooked black turtle beans, soaked and/or sprouted
- 1 brown onion, diced
- 4 cloves garlic, minced
- 1 tbsp dry parsley
- 1 tbsp apple cider vinegar
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/2 tsp chili powder
- 1/2 tsp black pepper (or to taste)
- 1/2 cup water or vegetable broth
Prepare all ingredients according to their descriptions and add them all into a large pressure cooker. Mix the contents of the pressure cooker to distribute the ingredients. Pressure cook the bean mixture for 8 minutes (or according to your pressure cooker manual for soaked black beans). After 8 minutes have passed, quick release the cooker to remove from pressure. Enjoy the beans over cooked brown rice, with tortilla chips or in any other Latin-American-inspired dish you like. Garnish with fresh parsley if desired.