Ingredients Jump to Instructions ↓

  1. 1.00 pounds Black turtle beans

  2. 1.00 tablespoon Cumin seeds

  3. 1.00 tablespoon Oregano

  4. 2.00 cup Onion; chopped

  5. 1.00 tablespoon Olive oil

  6. 1.00 cup Red bell pepper; chopped

  7. 1.00 cup Green bell pepper; chopped

  8. 4.00 Jalapeno chiles; seeded and minced

  9. 1.00 tablespoon Garlic; minced

  10. 2.00 Bay leaves

  11. 2.00 teaspoon Epazote; crushed

  12. 12.00 ounce Beer

  13. 28.00 ounce Can crushed tomatoes with puree

  14. 6.00 ounce Can tomato paste

  15. 5.00 tablespoon Ground red chile

  16. 2.00 teaspoon Salt

  17. 1.00 pounds Top sirloin steak; grilled or broiled and cu

  18. cup Cilantro; minced

Instructions Jump to Ingredients ↑

  1. Sort through beans and discard any stones. Wash beans in a sieve under cold running water. Put beans in a pot with 6 cups water. Bring to a boil and simmer 3 minutes. Turn off heat, cover and let soak 1 hour. Return to heat and bring to a simmer; cook 1 hour.

  2. Meanwhile, toast the cumin seeds in a small pan until they become fragrant, about 2 minutes. Then add the oregano and toast for 1 minute. Be careful not to burn. Pulverize the seeds and oregano in a spice grinder. Saute the onion in the olive oil for 5 minutes, then add the bell peppers, jalapenos and garlic. Saute 5 minutes longer until the vegetables are quite wilted. Add the spices and half the beer. Simmer until the beer is reduced by a third. Add remaining beer.

  3. When the beans are just tender but not falling apart, add the vegetable-beer mixture, the tomato puree and paste, and the chile powder. Simmer 1 hour, then add salt to taste and the sirloin cubes; simmer 15 minutes longer. Ladle into serving bowls and garnish with minced cilantro.

  4. Per Serving: Calories: 220, Protein: 17 g, Carbohydrate: 28 g, Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 22 mg, Sodium: 511 mg, Fiber: 8 g.

  5. Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA


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