Yield: 12 Servings
|1.00 pounds||Black turtle beans|
|1.00 tablespoon||Cumin seeds|
|2.00 cup||Onion; chopped|
|1.00 tablespoon||Olive oil|
|1.00 cup||Red bell pepper; chopped|
|1.00 cup||Green bell pepper; chopped|
|4.00||Jalapeno chiles; seeded and minced|
|1.00 tablespoon||Garlic; minced|
|2.00 teaspoon||Epazote; crushed (optional)|
|28.00 ounce||Can crushed tomatoes with puree|
|6.00 ounce||Can tomato paste|
|5.00 tablespoon||Ground red chile|
|1.00 pounds||Top sirloin steak; grilled or broiled and cu|
|¼ cup||Cilantro; minced|
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.
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.
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.
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.
Source: San Francisco Chronicle Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA