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Beans
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.
Soup
2 cups black turtle beans
6 cups
cold water for soaking
12
cups cold water
¼ cup
chicken base
2
tablespoons butter
4
lemon chicken sausages
1 ½
cups chopped yellow onion
¼ cup
fresh lemon juice
3
dried bay leaves
4
teaspoons dried oregano
4
garlic cloves, crushed in a garlic press
1
tablespoon chopped fresh parsley
¾
teaspoon freshly ground Tellicherry peppercorns
¼
teaspoon sweet paprika
1 cup
cooked long-grain rice
Sour
cream for garnish
1. Day
1: Rinse the beans in running water in a colander. Soak
the
beans in a plastic or glass bowl with 6 cups of water.
Leave
to soak overnight.
2. Day 2:
Drain the beans and rinse well.
3.
In a 12-quart stockpot, stir the beans, 12 cups cold
water and
chicken
base. Bring to a boil over high heat.
4.
While the beans are heating, melt the butter in a 5-quart
sauté
pan,
over medium heat. Remove the sausage from the casing
and
fry until crumbly and browned. Add the chopped onion
and
fry until the onions are just translucent.
5. Stir in the
lemon juice, bay leaves, oregano, garlic, parsley,
pepper
and paprika. Spoon this mixture into the beans.
6. Reduce the heat
to low and cover the pan. The lid should
have
open air holes or leave a wooden spoon in the pot to
keep
the lid tilted so steam can escape. Set timer for 2 hours
and
stir occasionally.
7. Add the rice and
stir well. Continue to stir uncovered until
soup
reduces to 4 quarts or has thickened slightly. The beans
and
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
of
cilantro makes a pretty garnish.
Makes 4 quarts soup
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