Black Turtle Bean Soup
Add 2 pints or 1 quart of previously cooked and/or home-canned black turtle beans to the puréed mixture for extra flavor.
INGREDIENTS | MAKES 6 QUARTS
- 2 pounds dried black beans
- water to cover
- 2 ham hocks or ½ pound salt pork
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large green pepper, seeded and chopped
- 4 cups chopped and peeled tomatoes with juice
- 2 tablespoons minced garlic
- 2–3 beef, vegetable, or chicken bouillon cubes, crushed
- 2–3 whole bay leaves
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon chili powder or dried hot pepper flakes or 1 teaspoon Tabasco sauce
- ½ teaspoon dried cilantro flakes
- salt to taste
- pepper to taste
Cover beans with cold water and soak 12 to 18 hours in a cool place. Drain.
In a large stockpot, cover beans with 2 inches of water. Add remaining ingredients and bring to a boil. Cover and simmer 1 ½ hours until beans are tender.
Remove and discard bay leaves. Remove meat and cut into small pieces.
Press remaining ingredients through a sieve or food mill or purée in a food processor or blender. Combine meat with puréed bean/veggie mixture.
If necessary, add boiling water to reach desired consistency. Season to taste.
If freezing, cool and put in freezer-safe containers leaving space for expansion. If canning, ladle hot into sterilized jars, leaving 1" headspace. Wipe rims. Cap and seal. Process pints in a pressure canner at 10 pounds pressure for 75 minutes and quarts for 90 minutes.