A favorite in South and Central American, Caribbean, and American Southwest cuisine, black turtle beans have a mild, sweet, earthy flavor that combine well with assertive seasonings like chili peppers and cumin. Use in spicy soups, stews and casseroles.
- ½ lb. dried black beans
- 32 ounces tomato salsa, from jar
- 1½ cup frozen corn, thawed
- Sort beans and soak overnight in bowl using 3 times as much water as beans. The next morning rinse beans thoroughly with cold water. Put beans in pot, cover with two inches of water and bring to a slow boil. Reduce heat and simmer uncovered until tender (35 to 45 minutes).
- Combine cooked beans (about 2 cups) with salsa and thawed corn. Gently stir to combine. Serve with yellow corn chips for appetizer or entrée with rice.