4 c dried black turtle beans
crushed garlic cloves
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
1 green bell pepper, chopped
2 tbsp olive oil
1/2 c tomato puree
4 oz can diced green chiles
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
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).
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.
Serve topped with red onion salsa and, if desired, grated cheese
and sour cream.