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

1. Cover beans with cold water and soak 12 to 18 hours in a cool place. Drain.

2. 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.

3. Remove and discard bay leaves. Remove meat and cut into small pieces.

4. Press remaining ingredients through a sieve or food mill or purée in a food processor or blender. Combine meat with puréed bean/veggie mixture.

5. If necessary, add boiling water to reach desired consistency. Season to taste.

6. 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.