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Post by braided-rug on Jun 19, 2007 10:20:42 GMT 10
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Post by braided-rug on Jun 19, 2007 16:50:44 GMT 10
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Post by cupcake on Jul 23, 2007 16:46:52 GMT 10
That bean soup in the first post sounds interesting. I am not sure if the black beans in my store are turtle beans or not. I have never heard them called turtle beans.
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Post by braided-rug on Jul 23, 2007 17:02:59 GMT 10
I think it is just to distinguish them from the black beans we have in Australia which are salted or fermented and used in Asian dishes.
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Post by braided-rug on Jul 23, 2007 17:08:14 GMT 10
I am hoping this is the recipe you mean: Black Bean Soup2 T. clarified butter or virgin olive oil 2 t. cumin seeds 7 cloves of garlic 1 large yellow or red onion 1 cup rinsed black turtle beans 1 dried red chili pepper 2 t. turmeric powder 2 t. freshly grated ginger (or ginger powder) bouillon powder or cubes Instructions: Sauté in cumin seeds in clarified butter or extra virgin olive oil until golden brown. Do not burn the seeds! Add chopped garlic and chopped onion and sauté until the onions are translucent. Add black turtle beans and ample water (use large pot.) Add the chili pepper. When the beans start to become a bit tender, add the turmeric powder and some ginger. When the beans are completely tender, add the bouillon for flavor. While the beans continue to cook, drink the liquid (which should be a bit thick.) Top off the water and add more turmeric and ginger and bouillon to taste. Eat as much as desired, but do not refrigerate and reheat. The beans can be kept warm in a slow cooker and eaten several times a day to build stamina and drain fluids from the body. From: www.kitchendoctor.com/foodandrecipes/blackbean.htmlI love black bean soup. Especially the Brazilian styled ones. |
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