YIELD: 8, 4 oz. portions
8 oz. black Turtle beans, dry
Water, as needed
4 oz. fresh carrots, scrubbed, rough chopped into large pieces
4 oz. fresh celery, scrubbed, rough chopped into large pieces
4 oz. yellow onions, fresh, peeled, halved
3 cups vegetable stock (or water)
1 oz. pure olive oil
2 Tbsps. Ancho chili paste, concentrated
1 Tbsp. fresh garlic, minced
1 tsp. oregano leaf, whole
1 tsp. cumin, ground
1 Tbsp. Kosher salt
1/2 Tbsp.black pepper, ground
2 each bay leaves, dried, whole
- Clean dry beans. Rinse thoroughly with cool water and drain. Place in a large stock pot.
- Combine vegetables and seasonings into washed beans. Add vegetable stock or water. Cook beans and vegetables over medium-high heat about 1 1/2 hours or until tender.*
- After the beans are cooked and tender, adjust seasonings and remove cooked carrots, celery and onions. Keep warm until ready to serve.
*Periodically check the water level throughout the cooking process to ensure the beans have enough liquid–do not let the beans boil dry.
Recipe from Chef Brent Ruggless, CEC, St. Paul and Zale Lipshy University Hospitals, Southwestern Medical Center, Dallas, TX.