This tasty bean stew was introduced to us by Inge Page – as well as being our
Programme Coordinator, she is one of the College’s great bean connoisseurs. In this
recipe, black turtle beans are infused with whole orange halves giving them the
uniquely piquant tang of citrus so often associated with Brazilian recipes. If you can
get hold of organic oranges, so much the better. Their rind, unsprayed, will be far
healthier. Serve with sour cream, green salad and either brown rice or cornbread.
For 4-6
1 large onion,
2 cloves garlic, minced
1 red or green pepper, chopped
½ bulb fennel (or 1 stalk celery), chopped
8 oz (220 g/ 1 ¼ cups) black turtle beans
1 bay leaf
1 tsp ground cumin 3 ½
1 tsp vinegar 3 ½
2 tbsp tomato purée (paste)
1 orange, washed and halved (with skin)
2 tsp fresh coriander leaves (optional)
Salt and pepper to taste
1. Soak the beans (with kombu, if available) in about 3 times their depth of water
overnight.
2. Rinse beans, cover with fresh water, bring to the boil and simmer for approximately
1 hour until getting tender. Drain off surplus liquid and keep aside in case you need to use more later. Add some stock powder/cubes to help keep beans firm. Alternatively,a little salt can be added at this stage.
3. Chop onions, peppers and fennel in narrow 11/2" (3 cm) strips. Mince garlic. Sauté together in olive oil.
4. Add ground cumin and bay leaves. Then add beans, tomato purée, vinegar, orange halves, and extra stock if necessary. Simmer with lid ajar for about one hour. Stir often to prevent burning.
5. Remove oranges, squeezing them against the side of the pan to get out the juice (salad tongs can be useful for this). Alternatively, place them in a large sieve or colander with a bowl underneath. Poke them with a wooden spoon and return the juice to the stew.
6. Check and adjust seasoning. If using fresh coriander, rough chop and stir two-thirds into the stew at the end of the cooking time. Garnish with the rest.
