4 cup Dried black turtle beans
Cloves garlic -- crushed
2 tsp Ground cumin
2 1/4 tsp Salt
Black pepper to taste
2 tsp Dried basil
1/2 tsp Dried oregano
Crushed red pepper or cayenne, to taste
1 tbsp Fresh lime juice
Green bell peppers, medium size; chopped
2 tbsp Olive oil
1/2 cup Tomato puree
(4-oz) cans diced green chiles
Red onion salsa recipe
TOPPING
Grated cheese and sour cream
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1) Soak the beans in plenty of water for several hours or overnight. Drain off the soaking water, and cook in fresh boiling water, partly covered, until tender (1 to 1 1/2 hours). Check the water level during cooking; add more as necessary. Transfer the cooked beans to a large kettle or saucepan. Include about 2 to 3 cups of their cooking water. 2) In a heavy skillet, saute garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10 to 15 minutes). 3) Add the saute to the cooked beans, along with tomato puree and minced green chilies. Simmer, covered, over _very_ low heat, stirring every now and then, for about 45 minutes. (Make the salsa during this time.) 4) Serve topped with Red Onion Salsa and, if desired, grated cheese and sour cream.
NOTE: The recipe did not state how many cloves of garlic, bell peppers or cans of chiles to use!
MDS@SIMBA.MONENG.MEI.COM
(MARK SCHEFFLER)
REC.FOOD.RECIPES
From rec.food.cooking archives.
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