6 ounces dried turtle beans
2 teaspoons olive oil
1 cup + 2 tablespoons chopped onions
2 tablespoons chopped jalapeno peppers (about 2 peppers, seeded)
1 garlic clove, minced
2 cups low sodium chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons dry sherry
1 teaspoon lime juice
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1. Rinse beans. Place in 3 quart saucepan; add water to cover and bring to boil. Remove from heat, cover. Let stand 1 hour, drain.
2. In same saucepan, heat oil. Add 1 cup of the onions, jalapeno peppers and garlic; saute until soft, about 5 minutes. Stir in beans, broth, 1 cup water, cumin and coriander. Bring to a boil, reduce heat. Simmer, covered, 45 minutes, or until beans are tender. Remove from heat, stir in sherry, lime juice and salt. Let cool slightly.
3. In a food processor or blender, puree soup until smooth. Pour back into saucepan and heat to serving temperature. Top each serving with equal amounts of the remaining 2 tablespoons chopped onion and the cilantro.
Yields: 4 Servings
