Step-by-step Instructions:
Soak beans overnight. 
Drain beans, put in large stockpot and cook for 2 hours (or longer, until soft) with 11 cups of water, kombu, 1 t. salt, and 8 cloves garlic.
Or, you can use a pressure cooker and cook at high pressure for 30 min. Meanwhile, sauté remaining garlic, onions, peppers in olive oil. 
When soft add cumin and chili pepper, and sauté another few minutes. Then add canned tomatoes, chili peppers, and saute a few more minutes. Add 1/4 cup cilantro. 
When beans are done, add veggies.
Puree with either a handheld stick blender, directly into pot, or transfer to blender. 
Taste and adjust spices to your liking. Add some of the reserved water if soup is too thick. Add more salt and cumin, if desired. Add approx. ¼ cup cilantro, if desired. Add juice of one lime. 
When serving, garnish each bowl with chopped red onion, a little cilantro and/or wedge of lime. (Grated cheddar cheese and sour cream are optional.)
- 2 cups Black Turtle Beans, soaked over night
- 11 cups water
- 14 cloves garlic
- 1 onions, chopped
- 1 red peppers, chopped
- ½ red onion, chopped small for garnish
- ¼ cup Cilantro, chopped fine plus 1 t. for garnish
- 2 t. cumin
- 1 t. chili powder
- 2 t. salt
- 1 ½ Tb green chili
- 1 ½ Tb red chilis
- 1- 2” piece of Kombu (seaweed)
- juice of 1 lime
- 1 can Fire Roasted Tomatoes with Chilis
- Soak beans overnight. Drain beans, put in large stockpot and cook for 2 hours (or longer, until soft) with 11 cups of water, kombu, 1 t. salt, and 8 cloves garlic. Or, you can use a pressure cooker and cook at high pressure for 30 min.
- Meanwhile, sauté onions until translucent then add peppers in olive oil. When soft add chili powder, chili peppers, cumin, and sauté another few minutes.
- When beans are done, add veggies and the juice of one lime to beans. Puree with either a handheld stick blender, directly into pot, or transfer to blender. Taste and adjust spices to your liking. Add some water if soup is too thick. Add more salt and cumin, if desired.
- When serving, garnish each bowl with chopped red onion, a little cilantro and wedge of lime. (Grated cheddar cheese and sour cream are optional.)
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