| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soups/, Stews/, Chilies | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Black turtle beans |
| 1 1/4 | ts | Butter or margarine |
| 3/4 | oz | Ham, diced in 1/4"pieces |
| 1/4 | Onion, diced in 1/4"pieces | |
| 1/2 | c | Celery, diced |
| 1/4 | c | Carrots, diced |
| 5/8 | Clove Garlic, minced | |
| 1 | qt | Water |
| 1 1/4 | tb | Chicken base |
| 1 3/4 | ts | Tomato paste |
| 3/8 | c | Beer |
| 1 5/8 | Pinches Black pepper, or more to taste | |
| 1 1/8 | tb | Cilantro, minced |
| 1/3 | ts | Chili powder |
| 1/3 | ts | Cumin |
INSTRUCTIONS
Spread beans on a sheet pan. Remove any stones, rotten beans or foreign matter. In a colander, rinse beans under cold running water. At this point, you may choose to soak beans in cold water overnight. If not, continue with preparation. In a large kettle, heat butter and saut. ham, onion, celery and carrots until onion is translucent, but not brown. Add garlic and cook 2 more minutes. Add water, chicken base, tomato paste, beer and pepper. Bring to a boil. Add cleaned beans and reduce heat to low. Simmer about 2 to 3 hours or until beans are tender. Beans must be tender and stock thick. Skim aby scum that rises to the surface. Add cilantro, chili powder and cumin. Cook 10 more minutes. Garnish bowls of soup with a dollop of sour cream and a little salsa or chopped cilantro. Remember seasonings and spices can be adjusted to suit your taste. Posted to MC-Recipe Digest V1 #335 Recipe by: Cappy's Restaurant in San Antonio From: Shirley Jordan <shirleyj@pacificrim.net> Date: Tue, 10 Dec 1996 01:51:53 -0800
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