are one of the most ancient foods used by man. They were once
dried and stored for the winter. They are actually the seeds
from the pods on plants called legumes. Beans should be used
within a year from the purchase date. Black turtle beans are
popular in Latin America and the Caribbean. Serve this soup in
shallow bowls with sour cream and a sprig of cilantro.
2 cups black turtle beans
cold water for soaking
cups cold water
lemon chicken sausages
cups chopped yellow onion
fresh lemon juice
dried bay leaves
teaspoons dried oregano
garlic cloves, crushed in a garlic press
tablespoon chopped fresh parsley
teaspoon freshly ground Tellicherry peppercorns
teaspoon sweet paprika
cooked long-grain rice
cream for garnish
1: Rinse the beans in running water in a colander. Soak
beans in a plastic or glass bowl with 6 cups of water.
to soak overnight.
2. Day 2:
Drain the beans and rinse well.
In a 12-quart stockpot, stir the beans, 12 cups cold
base. Bring to a boil over high heat.
While the beans are heating, melt the butter in a 5-quart
over medium heat. Remove the sausage from the casing
fry until crumbly and browned. Add the chopped onion
fry until the onions are just translucent.
5. Stir in the
lemon juice, bay leaves, oregano, garlic, parsley,
and paprika. Spoon this mixture into the beans.
6. Reduce the heat
to low and cover the pan. The lid should
open air holes or leave a wooden spoon in the pot to
the lid tilted so steam can escape. Set timer for 2 hours
7. Add the rice and
stir well. Continue to stir uncovered until
reduces to 4 quarts or has thickened slightly. The beans
the rice will be rolling as the soup simmers.
8. Remove from the
heat and ladle the soup into bowls.
9. Top each bowl of
soup with a dollop of sour cream. A sprig
cilantro makes a pretty garnish.
Makes 4 quarts soup