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| 4 | cups | black turtle beans, dried | |
| 5 | cloves | garlic | peeled and minced |
| 2 | teaspoons | cumin | ground |
| 2 1/4 | teaspoons | salt | optional |
| 1 | x | black pepper | to taste |
| 2 | teaspoons | basil | dried |
| 1/2 | teaspoon | oregano | dried |
| 1 | x | red pepper flakes | crushed, to taste, (or cayenne pepper) |
| 1 | tablespoon | lime juice | |
| 2 | medium | green bell peppers | chopped |
| 2 | tablespoons | olive oil | |
| 1/2 | cup | tomato puree | |
| 2 | cans | green chili peppers | diced, (4 oz) |
| 1 | x | cheddar cheese | grated, as desired |
| 1 | x | monterey jack cheese | grated, as desired |
| 1 | x | sour cream | as desired |
| Red onion salsa | |||
| 2 | cups | red onion | chopped |
| 1/2 | cup | cilantro | minced |
| 2 | cups | tomatoes | minced |
| 1/2 | teaspoon | salt | optional |
| 1 | cup | parsley leaves | minced |
| 1 | x | 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, sauté garlic, seasonings, lime juice, and bell peppers in olive oil over medium-low heat until the peppers are tender (10-15 minutes).
Add the sauté 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 blender.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1938mg | 81% |
| Total Carbohydrate 30.0g | 10% |
| Dietary Fiber 6.0g | 25% |
| Sugars 14.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 51% | Vitamin C | 199% | |
| Calcium | 13% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
I tried this recipe for my two sons and they loved it. They asked me to make it again and again. Even my husband loved them. A keeper!!!!
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