Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Mexican
Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Dried black turtle beans
5 Cloves garlic -- crushed
2 teaspoons Ground cumin
2 1/4 teaspoons Salt -- optional
Black pepper -- to taste
2 teaspoons Dried basil
1/2 teaspoon Dried oregano
Crushed red pepper OR
Cayenne -- to taste
1 tablespoon Fresh lime juice
2 medium Green bell peppers -- chopped
2 tablespoons Olive oil
1/2 cup Tomato puree
2 cans Diced green chilies - 4 oz
Red onion salsa -- recipe
Cheddar cheese -- grated
Monterey jack cheese -- grated
Sour cream -- for topping
-----RED ONION SALSA-----
2 cups Red onion -- chopped
1/2 cup Fresh cilantro -- minced
2 cups Fresh tomatoes -- minced
1/2 teaspoon Salt -- optional
1 cup Parsley -- minced
Black pepper to taste
Soak beans in plenty of water for several hours or overnight. Drain off
soaking water and cook in fresh boiling water, partly covered, until
tender (1-1/2 hours). Check water level during cooking; add more as
necessary. Transfer the cooked beans to a large kettle or saucepan.
Include about 2-3 cups of their cooking liquid.
In a heavy skillet, saute garlic, seasonings, lime juice, and bell
peppers in olive oil over medium-low heat until the peppers are tender
(10-15 minutes.
Add the saute to the cooked beans, along with tomato puree and minced
green chilies. Simmer uncovered over very low heat stirring now and
then for about 45 minutes. (Make the salsa during this time.) Serve
topped with Red Onion Salsa and, if desired, grated cheese and sour
cream. RED ONION SALSA DIRECTIONS: Combine all ingredients and mix well.
For a finer consistency, give the mixture a bried whirl or two in a food
processor or blender. Yield: 6-8 servings.
