Ingredients
2 cups dried black turtle beans
2 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced celery
1 cup diced green pepper
1 jalapeno chili pepper, seeded and minced
  freshly ground black pepper
2 cloves garlic, minced
1 bay leaf
4 cups low-sodium canned chicken or vegetable broth
  salt to taste
1 mango, peeled, pitted and chopped
1/4 cup chopped scallions
1/4 cup chopped red pepper
1 jalapeño chili peppe, seeded and minced, optional
1 tablespoon fresh lime juice


Directions
1. Soak the beans in water overnight in the refrigerator. 
Drain the beans and set aside.
2. Heat the olive oil in a 4-quart pot over medium heat. 
Add the onion, celery, green pepper and jalapeņo pepper, 
season lightly with black pepper and cook until the 
vegetables begin to soften, about 5 minutes. Add the 
garlic and cook for 1 more minute. 
3. Add the bay leaf, beans and broth and bring to a boil 
quickly over high heat.
4. Lower the heat and simmer until the beans are completely 
tender, about 40 minutes.
5. Remove and discard the bay leaf. Season with salt and 
pepper and keep warm.
6. Meanwhile, combine the mango, scallions, red pepper, 
jalapeno and lime juice. Season with salt.
7. Serve the beans topped with the mango salsa.
NOTE: Do not add salt until the beans are fully 
cooked because salt will prevent them from becoming 
tender.

 
 
Serving Size 8