- 2 lbs black turtle beans, dry
- 2 large onions
- 10 cloves of garlic
- 2 cups diced carrot
- 2 tbsp extra-virgin olive oil
- 2 bay leaves
- 3 tbsp oregano leaf
- 1 tbsp thyme leaf
- 1/2 cup good quality chili powder
- 2 tbsp cumin
- 1 tsp cayenne pepper
- 1/2 cup red wine vinegar
- 2 cup crushed canned tomatoes
- 2 cups corn
- 2 cups eggplant diced
- 2 cups green pepper diced
- 2 cups fresh zucchini diced
- Shredded cheddar or jack cheese for serving
- Soak beans covered in cold water for at least 2 hours (better yet over night).
- In a large casserole pot, cook the carrots, onions and garlic in the oil until soft.
- Add the beans with their liquid and add more water to top off pot. Add the bay leaf, oregano, thyme, chili powder & cumin.
- Bring to a boil and lower heat to simmer. Continue cooking until the beans are tender, but still holding their shape.
- Add remaining ingredients and cook over medium heat for a few minute more stirring gently.
- This is when you want to taste and adjust seasoning to your own likes on the strength of the chili powder and for heat spiciness.
- Remember not to add any salt to beans while they are cooking, this greatly slows down their ability to cook through and get soft.
- Serve in heated bowls with melted cheese and other suitable condiments.
This recipe makes about 1 gallon, enough for 8-10 people or more.
Note: It is also preferred to dry roast the spices, especially the chili powder and cumin to bring out the flavor.
- Place spices in a heavy nonstick skillet or wok.
- Roast while stirring vigorously over medium/high heat. They will start to brown in about 30 sec.- 1 min.
- Reduce heat when this starts to happen.
- Continue to roast on low heat until they turn medium to dark brown.
- Remove from heat, transfer to another container and set aside to cool.