Summer Jugo Bean Lettuce Wraps

Vegan & Gluten free

Serves 2-3 people


For the jugo beans

1/4 cup lemon juice

2 Tbsp extra virgin olive oil

1 Tbsp maple syrup

1/4 tsp garlic powder

salt & pepper to taste

2 cups jugo beans, drained and rinsed

*To cook the dried Jugo beans, first wash and submerge well with fresh water to soak overnight. Before cooking, drain well and rinse again. For every 1 cup of beans, add 2 cups of water or more – as they cook, they make a thick, soupy brown sauce that can be used in soups and stews for a savoury burst of flavour. Bring to the boil, then lower the heat to simmer – covered – for around 1 to 1 ½ hours. Only add salt at the very end, as salt tends to harden beans while they are cooking.

For the wraps

butter/romaine lettuce leaves (or any other lettuce, preferably organic)

diced cucumber

sliced tomatoes

olive tapenade or sliced kalamata olives

sliced avocado

lots of Lemon Tahini Sauce (try this recipe from Fooduzzi)


  1. Add lemon juice, olive oil, maple syrup, garlic powder, salt, and pepper in a medium bowl or mason jar. Add jugo beans and toss to combine. Set aside.
  2. To assemble your lettuce wraps, take a leaf of lettuce, and top it with your marinated beans, cucumbers, tomatoes, olive tapenade, avocado, and Lemon Tahini Sauce. Drizzle with leftover bean marinating liquid if desired.

Buy our indigenous organic Jugo Beans by the kg on our online store

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