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.