Homegrown Organic Black Turtle Beans, Black Beans, Bakers Dozen!

Regular price $2.85

I love these beans but I never grow enough! So I doubled my plantings this year and I still have a bunch left over this year. I hoarded and didnt eat as many as I wanted because I wanted them as seeds! That said, they are delicious!

Black Bean Soup with a hunk of crusty buttered bread! That is living! See my recipe below, I tweaked it a little bit but the original recipe is from Delish.

The say you can eat them young, while still in the pod, but I never have because I always wait to dry them.

I never use pesticides or chemicals on my flowers or vegetables!!!

Get Your Seeds NOW! Don't be left Empty Handed!

The night before Soak overnight your beans about 3 cups

1 medium red onion, finely chopped
4 cloves garlic, minced 2 tbsp.
1 tbsp tomato paste
to taste pink salt
Freshly ground black pepper 1 tsp.
1/2 tsp. of my homemade chili powder
1/2 tsp. cumin
1 Qt of mushroom stock
couple of bay leaves

sour cream, for garnish

Sliced avocado, for garnish

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.

Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Dont forget to take out your bay leaves.
Using an immersion blender or food processor, blend the soup to desired consistency. I zap it really good! Serve with a way more sour cream than necessary, sliced avocado, and cilantro.

Original recipe: