Turmeric Stewed Beans

As usual the Since summer in London is rather confusing. One days it’s warm and sunny then the next it’s raining and super windy. Unlike this summer here is a recipe for a comforting meal that doesn’t disappoint.


Total Time: 40 minutes

Yeilds: 4 servings


1 cup Pinto beans

1 Cup Borlotti beans

1 cup veg stock

1cup coconut milk

1tsp Turmeric

1 small onion small

Fresh ginger thumb sized

1 large Clove of garlic

1/4 two fresh thyme

1tsp cumin

1/4 tsp ground black pepper

coconut oil


Add the onion, ginger and garlic into a food processor and blitz until that are finely chopped.

Heat a sauce pan on medium to low heat. Add the contents of the processor and sauté for 3 minutes. (Tip: don’t allow to burn or stick to the bottom of the sauce pan)

Add all seasoning and sautee for a further 3-4 minutes.

Add the beans, veg stock & coconut milk. Stir and leave to simmer for 15 minutes. Add the almond  flour and leave for a further 10 minutes.

Serve once the sauce has thickened up and everything has heated through.


( Turmeric Stewed beans, my ‘not so dirty’ Rice ( recipe is also on my blog ), avocado & fresh basil. )



Jade X




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