Black Turtle Bean Recipe (or Black Turtle Stew)

Black turtle bean is an indigenous/heirloom variety, native to the Balkan countries. In our garden in Serbia it yields abundantly — the beans are fine, rather small, satin-shiny and firm. From our seed bank this variety has spread to more than 40 addresses in other households around the country, as well as abroad.

Ingredients for a stew for 4 people:

• 400 g black turtle beans
• 2 bay leaves
• 1 small hot chili pepper
• 1 large carrot or 2 small ones
• 2 celery stalks
• 2 medium onions
• Plenty of black pepper, a little salt
• A handful of parsley
• A few sprigs of thyme (or dried thyme)
• Dry vegetable seasoning
• Oil
• 2 hard-boiled eggs

The evening before cooking, I soaked the beans. They stood in water for 10 hours (the fact that the variety is called “Turtle” surely isn’t a coincidence). In the morning, I rinsed the beans, then brought them to a boil. Once boiling, I cooked them for another ten minutes or so, then discarded that first cooking water. I poured fresh hot water over the beans and added: onion, carrot, celery, bay leaves and the hot chili pepper. I seasoned with dry seasonings, thyme and plenty of black pepper. I added a bit of oil. I cooked it for about 1.5 hours. Towards the end I added salt and the chopped parsley. The beans cooked beautifully and the liquid turned into a thick, dark broth. I used the hard-boiled eggs for decoration (sliced or quartered on top).

Enjoy your meal!