Organic Speckled Beans.
There are lots of different types and names of these speckled beans. Borlotti beans, kidney beans, cranberry beans, speckled butter beans etc. I choosed the easiest and the most common one, speckled beans.
Each cup of boiled speckled beans provides 240 calories, 0.78 grams of fat, 42.3 grams of carbohydrates and 17.5 grams of protein. Speckled beans do not contain any cholesterol and only have trace amounts of sodium, making them a heart-healthy protein choice.
Popular Turkish Recipe With Speckled Beans
Speckled Beans And Vegs
- 350 gr/12 oz./2 cups dried speckled beans, soaked in warm water overnight
- 1 medium to large onion, finely chopped
- 2 medium carrots, quartered and chopped in small cubes,
- 400 gr/ 1 can of good quality canned chopped tomatoes
- Handful of flat leaf parsley, finely chopped
- 10 ml/ 2 tsp sugar
- 45ml/3 tbsp. olive oil
- 16 fl. oz./2 cups water
- 1 lemon, cut in wedges
- Salt and freshly ground black pepper to taste
Soak the dried speckled beans overnight or for at least 8 hours.
Then drain the beans, rinse and transfer to a pot, filled with plenty of cold water.
Bring the pot to the boil, partially cover the pot and simmer for about 30 – 35 minutes. Make sure the beans become tender, but not soft or mushy, they should still have a bite to them.
Drain and rinse the cooked beans under cold water and set them aside.
Heat the olive oil in the pot and stir in the onions, sauté for 2 – 3 minutes, until they start to soften.
Add the carrots, combine well and sauté for another 2 minutes.
Stir in the canned tomatoes and sugar, season with salt and freshly ground black pepper. Combine well.
Add the beans to the pot and give it a good mix. Then pour in the water, combine well.
Bring the pot to the boil; then turn the heat to low, cover the pan partially.
Simmer for 30 to 35 minutes, until the beans are cooked (but not mushy). Check the seasoning and add a little more salt or ground black pepper if needed.