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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 24 |
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This wonderful recipe is from a Latin America restaurant in the Washington DC area. Ingredients:
2 lbs black turtle beans |
1 1/2 ounces olive oil |
8 ounces onions, small diced |
4 garlic cloves, chopped |
2 ounces jalapenos, chopped |
4 tablespoons paprika |
1 1/2 teaspoons ground cumin |
1 1/2 teaspoons ground coriander |
1 bay leaf |
5 quarts vegetable stock or 5 quarts water |
1 lb drained canned tomato, chopped |
salt |
hot pepper sauce (tabasco) |
8 ounces avocados, medium diced for garnish |
8 ounces spanish dry chorizo sausage, medium diced for garnish |
8 ounces tomatoes, medium diced for garnish |
Directions:
1. Soak the beans overnight in cold water.
2. Heat the olive oil in a heavy soup pot over moderate heat. Add the onions, garlic, and jalapeno. Cook over low heat until almost tender, then stir in the paprika, cumin, coriander, and bay leaf.
3. Add the stock or water. Drain the soaked beans and add them to the pot. Cover and simmer until the beans are just tender. Add the tomatoes.
4. Continue to simmer until the beans are completely tender and the flavors are well blended, about 20 to 30 minutes. Add salt and hot pepper sauce, to taste.
5. Carefully mix together the diced avocado, chorizo and tomato. Garnish each portion of the soup with a spoonful of this mixture.
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