| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
7 |
Servings |
INGREDIENTS
| 4 |
c |
Dried black turtle beans |
|
|
Cloves garlic — crushed |
| 2 |
ts |
Ground cumin |
| 2 1/4 |
ts |
Salt |
|
|
Black pepper to taste |
| 2 |
ts |
Dried basil |
| 1/2 |
ts |
Dried oregano |
|
|
Crushed red pepper* |
| 1 |
tb |
Fresh lime juice |
|
|
Green bell peppers** |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Tomato puree |
|
|
4-oz cans diced green chiles |
|
|
Red Onion Salsa recipe |
|
|
Grated cheese and sour cream |
INSTRUCTIONS
TOPPING
*or cayenne, to taste. **medium-sized, chopped. 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.
Posted By mds@simba.moneng.mei.com (Mark Scheffler) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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