Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Dried black turtle beans 1 tb Fresh lime juice
5 Cloves garlic; crushed 2 md Green bell peppers; chopped
2 ts Ground cumin 2 tb Olive oil
2 1/4 ts Salt; optional 1/2 c Tomato puree
Black pepper; to taste 2 cn Diced green chilies - 4 oz
2 ts Dried basil Red onion salsa; recipe
1/2 ts Dried oregano Cheddar cheese; grated
Crushed red pepper or Monterey jack cheese; grated
Cayenne; to taste Sour cream; for topping

----------------------RED ONION SALSA---------------------------
2 c Red onion; chopped 1/2 ts Salt; optional
1/2 c Fresh cilantro; minced 1 c Parsley; minced
2 c Fresh tomatoes; 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 processor or blender. Yield: 6-8
servings.

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