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Spicy Black Beans

Our secrets

  • For the best result use dry beans and soak them overnight. If time is short substitute double the weight in tinned beans.
  • If the beans start to catch but have not burnt turn them off and let them sit for 10 minutes. You should then be able to stir in the caught section.
  • If you can't fit the beans and all the water in a container then soak them in at least half the quantity of water and add the rest in the pot.


I want to make portions

  • 0g dry black turtle beans
  • 0mL water
  • 0ea finely chopped brown onion
  • 0ea garlic cloves
  • 0g cumin seeds
  • 0g fennel seeds
  • 0g chilli flakes


  1. Place the beans and water in a large container and soak overnight.
  2. Toast the spices in a pan until fragrant and grind finely.
  3. Sweat onion and garlic in a large pot until translucent.
  4. Add the beans, soaking water and ground spices to the pot and cover.
  5. Cook at the highest temperate you can, without the beans boiling over, until the beans become tender. Add more water if needed to stop the beans from catching.
  6. Once the beans are very tender and beginning to break down season with salt to taste, the beans will harden up again from the salt.
  7. Continue cooking uncovered at a lower temperature until the beans are tender and the sauce is the desired thickness. Stir regularly to avoid catching.
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