Post by carnation037 on Jan 27, 2003 11:39:49 GMT -6
Black Turtle Bean Soup
2 pounds dried black beans
2 ham hocks or 1/2 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 peeled tomatoes with juice
2 tablespoons minced garlic
2-3 beef, vegetable, or chicken bullion cubes, crushed
2-3 whole bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili powder or dried hot pepper flakes or 1 teaspoon
Tabasco sauce
1/2 teaspoon dried cilantro flakes
Salt and 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 1-1/2 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 puree in a food processor or blender. Combine meat and
pureed bean/veggie mixture. Add boiling water, if necessary, for the
desired consistency. Season to taste. Ladle into sterilized jars
leaving 1 inch headspace. Wipe rims. Cap and seal. Process pints for
1 hour and 15 minute and quarts at 1 hour and 30 minutes at 10 pounds
pressure in a pressure canner. Yield: 12 pints or 6 quarts.
Optional: Add 2 pints or 1 quart of previously processed black turtle
beans to pureed mixture.
2 pounds dried black beans
2 ham hocks or 1/2 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 peeled tomatoes with juice
2 tablespoons minced garlic
2-3 beef, vegetable, or chicken bullion cubes, crushed
2-3 whole bay leaves
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chili powder or dried hot pepper flakes or 1 teaspoon
Tabasco sauce
1/2 teaspoon dried cilantro flakes
Salt and 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 1-1/2 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 puree in a food processor or blender. Combine meat and
pureed bean/veggie mixture. Add boiling water, if necessary, for the
desired consistency. Season to taste. Ladle into sterilized jars
leaving 1 inch headspace. Wipe rims. Cap and seal. Process pints for
1 hour and 15 minute and quarts at 1 hour and 30 minutes at 10 pounds
pressure in a pressure canner. Yield: 12 pints or 6 quarts.
Optional: Add 2 pints or 1 quart of previously processed black turtle
beans to pureed mixture.