Baked Turtle Beans: #173 of 1000 Sustainable Food Experiments

We got some black turtle beans in our farm box, and I love baked beans but I’ve never tried making them before. So we got our experimenting hats on and gave it a go. You could also use any black or pinto beans. The turtle beans definitely left their perfume in our bathrooms for a few days, but the taste was worth it. 🙂

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($14 total)

3 cups dry black or turtle beans – $4.99
Water – free
1 red onion, roughly chopped – $0.50
4 cloves garlic, roughly chopped – $0.15
1 carrot, roughly chopped – $0.46
1 tsp paprika – $0.28
1 tsp rosemary – $0.28
1 large can plum tomatoes – $1.59
1 tbsp olive oil – $0.10
1 tbsp apple cider vinegar – $0.27
1 tbsp brown sugar – $0.37
1 tbsp molasses – $0.23
1 tbsp Worcestershire sauce – $0.10
1 bunch kale, finely chopped – $1.79
Salt and pepper to taste
Nutritional yeast to sprinkle on top – $0.20
Yummy homemade bread on the side – $3.00

Directions

1. Prepare the beans: soak the dry beans in cold water for a few hours or overnight, then drain and rinse them in a colander. Put the beans in a large pot, cover with water, and bring to a boil over medium high heat. Turn the heat down to a simmer for about 3 hours until the beans are tender. Drain and rinse well in a colander and return to the pot.

2. When the beans are done, make the sauce: put the onion, garlic, carrot, paprika, rosemary, tomatoes, olive oil, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, and salt and pepper to taste, all into a blender. Process until smooth, then add to the beans. Bring to a gentle boil then simmer for about 30 minutes, the longer the better. Stir occasionally to make sure it’s not sticking to the bottom of the pot.

3. Add the chopped up kale and simmer for an extra 5 minutes to wilt the kale. Serve hot with nutritional yeast sprinkled on top and a slice of fresh bread. Enjoy!

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 15/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

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