YIELD: 8, 4 oz. portions 8 oz. black Turtle beans, dry Water, as needed 4 oz. fresh carrots, scrubbed, rough chopped into large pieces 4 oz. fresh celery, scrubbed, rough chopped into large pieces 4 oz. yellow onions, fresh, peeled, halved 3 cups vegetable stock (or water) 1 oz. pure olive oil 2 Tbsps. Ancho chili paste, concentrated 1 Tbsp. fresh garlic, minced 1 tsp. oregano leaf, whole 1 tsp. cumin, ground 1 Tbsp. Kosher salt 1/2 Tbsp.black pepper, ground 2 each bay leaves, dried, whole ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.