Black Turtle Beans Recipe
I can remember a friend’s mom making homemade beans when I was young. I also remember sitting down with their family sorting and looking for debris and pebbles in the dried beans. I had never seen this done and just remember that once the beans were cooked, they were absolutely delicious! I’ve been making beans for a long time and never without meat. The recipe I made for these black turtle beans, I have to admit, is so delicious and meat free!
Oh man, when the black beans were done, I was going around the house making everyone taste them before dinner. They were so good! We all loved them and I used the beans in many different tasty dishes, some of which I will be posting soon. Such a versatile meal!
These black beans are so healthy and are a great source of fiber and protein, along with many other wonderful healthy nutrients your body needs. I’ve included a link that you can read about the healthy Benefits of Black Beans. The whole article is so informative. It’s a great read!
- 2 lbs black turtle beans
- 1 large onion chopped
- 5 cloves garlic chopped
- 4 cups vegetable broth low sodium
- 4 cups water
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Sort and remove any debris from beans.
Soak black beans overnight for 10-12 hours in 6 cups of water.
Drain and rinse beans.
In a dutch oven, add vegetable broth, water, black beans, onions, garlic, chili powder, ground cumin and pepper.
Heat over medium heat just until boiling.
Cover, reduce heat, cook over low heat for 1 1/2 hours.
After 1 1/2 hours, add salt and continue cooking for an additional 30 minutes or until beans are tender.
There is a lot of debate as to when you should add salt to your beans. I don't add salt at the beginning of the cooking process, but do add it when they are about done. Some say that if you add salt at the beginning your beans will be tough. Others say that if you wait until the end, all you will have is salty water and bland beans.
Also, if you live in an area that is considered 'high altitude,' you might want to add a 1/2 tsp of baking soda to the water while the beans are cooking. It helps to soften the beans a bit. Thanks Cheryl for the tip!