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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Tuesday, February 23, 2010


This is easy to make and you can enjoy it just the way it is or try it in the attached recipe, GALLO PINTO, which is so very delicious!

2 cups dried black beans
4 cloves garlic
2 teaspoons dried oregano
1/2 bunch fresh cilantro
1 teaspoon salt
12 cups cold water

Soak beans overnight in cold water. Drain, rinse, place in a soup pot with 12 cups water. Peel garlic cloves, do not chop, and coarsely chop the cilantro, stems too. Add salt, garlic, oregano and cilantro to beans and bring to a boil. Reduce heat, cover and simmer for 2 or more hours (preferably 3 to 4 hours). Remove garlic cloves. Drain and serve. Yield: about 6 cups


1 medium vidalia or Spanish onion, coarsely chopped
1/2 bunch fresh cilantro, diced
2 to 3 tablespoons olive oil
6 cups Black Bean Soup
6 cups cooked rice
1/2 cup salsa
salt and pepper to taste
avocado, sliced

Saute onion and cilantro in olive oil until soft (not brown) about 2 minutes. Add beans and mash gently to open up. Add salt and pepper, salsa and rice, ,ix well. Cook over low heat, stirring occasionally for 5 to 10 minutes. Serve with avocado slices.
Yield: 12 cups

The black turtle bean has a dense, meaty texture and flavor reminiscent of mushrooms, which makes it popular in vegetarian dishes.

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