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