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Ingredients:
- 1 1lb black turtle beans
- 2 green bell peppers (or three)
- 2 – 3 several smoked pork hocks
- 2 large garlic cloves, finely minced
- 2 large onions, chopped
- 2 tbs olive oil
- 1 tbs sugar
- 1 bay leaf, crumbled
- 2 tsp oregano
- 1/4 lb. salt pork
- 1 8 oz can of tomato puree
- salt and pepper to taste
Instructions:
- Preparation: Soak beans overnight in 10 – 12 cups of water.
- Next day: Bring to a boil and then simmer beans with smoked meat, 1 bell pepper and 1 onion for 2-3 hours. The beans should mash easily with a fork.
- Add sofrito, bay leaf, salt and pepper. Bring to the boil and simmer in a covered saucepan for 1-1/2 hours Add more water if necessary ….. keep it soupy.
- When the cooking is done, add sugar and mash the beans with a fork or potato masher until the soup is creamy.
Serving: Serve in soup bowls with a mound of white rice. Chopped onions, olive oil and vinegar are traditional garnishes.
Sofrito: Dice and fry the salt pork. In the fat, saute the garlic, onion and green pepper. Add tomato sauce and cook for a few minutes. Add the oregano.
Recipe courtesy of Ayers Creek Farm, Gaston Oregon, from Sadie Colligan via Caroline Black and Caroline Black Boutard.
Most of the videos featured on Cooking Up a Story were produced, filmed, and edited by Rebecca Gerendasy. Fred Gerendasy contributed as a writer to many of the posts and occasionally as the interviewer. Visit Rebecca Gerendasy Clay – Art and Fred Gerendasy Photography to see their current work.